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    Home » Recipes » Dessert Recipes

    Earl Grey Madeleines

    Published: Apr 16, 2021 · Modified: Jan 26, 2023 · by Debra with Leave a Comment · 1842 words. About 10 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    If you've always wanted to learn how to make French madeleines but were afraid to try, this is the recipe for you! These fragrant Earl Grey Madeleines are easy to make, you just need to remember a few tips!

    Earl grey madeleines on a gray surface.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Oh, that sweet little French treat we call Madeleines. They are so cute with their little shell shape. Crispy on one side, and pillowy on the other. Perfect alongside a cup of tea.

    So why not put the tea in them to begin with? That's what's happening with this Earl Grey Madeleines recipe.

    And let's ask the age-old question: Are French madeleines cookies or cakes? Well, I think they're both. A cookie-cake. Or a cakey cookie. Who cares? They're delicious. Just enjoy them and be done with it.

    What makes them so special is the science of how they bake, and that cute bump.

    Jump to:
    • Why do madeleines have a bump?
    • Ingredients you'll need
    • How to Make Earl Grey Madeleines
    • Tips for making madeleines
    • FAQ
    • More French baking recipes
    • Recipe
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    Why do madeleines have a bump?

    Because the batter is kept cold and goes right into a hot oven. The difference in temperature causes steam that forces the batter up, up, up. The longer you chill the batter, the more of a bump you'll get.

    Sometimes they’re gonna be flatter around the edge with a bump in the middle and sometimes they will be all bump. Why? I don’t know.  What matters is the bump. Lack of bump is bad. Lack of bump will make you sad.

    (But seriously, if you don't want the bumps to be so high, chill the batter for less time, maybe a few hours instead of overnight.)

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    Ingredients you'll need

    Earl Grey madeleine batter ingredients are pretty straightforward.

    • Unsalted butter: Two sticks!! We're going to melt it! It makes up most of the liquid in the batter.
    • Eggs
    • Sugar
    • Milk: Whole milk is best.
    • Flour
    • Earl Grey tea
    • Baking powder and baking soda: We need both leaveners to get our madeleines to rise and have a bump!
    • Salt
    The window of a madeleine bakery in Paris, France. White and pink writing says, "Mesdemoiselles Madeleines, Girls in the City" with drawings of beverages, sunglasses and madeleines underneath.
    The storefront window of Mesdemoiselles Madeleines in Paris, France.

    How to Make Earl Grey Madeleines

    Adapted from Tasting Paris by Clotilde Dousoulier. These remind me of the delicious madeleines I had in Paris at Mesdemoiselles Madeleines on rue des Martyrs.

    Step 1: Melt the butter and set aside

    Before you start, remember: You must make the madeleine batter the day before.

    A sauce pan with melting pats of butter.

    Melt all but 3 tablespoons of the butter in a small sauce pan and set aside to cool.

    A whisk in a glass bowl with beaten eggs and sugar.

    Step 2: Combine eggs, sugar and milk

    In a large mixing bowl, combine the eggs and sugar and use a whisk to beat them together for a minute or two until light and frothy.

    A whisk in a glass bowl with eggs and sugar that have been beaten together.

    Then whisk in the milk.

    A whisk in a glass bowl with flour and earl grey tea.

    Step 3: Whisk together the dry ingredients

    Sift the flour and add to another large bowl. Whisk in the remaining dry ingredients and stir to combine.

    Glass bowls of wet and dry ingredients for madeleines.

    Add dry ingredients into the wet ingredients a little at a time and whisk together.

    A whisk in a bowl of melted butter with madeleine batter.

    Step 4: Add in the butter, and whisk until you reach the ribbon stage

    Then add the melted butter and whisk until it is fully incorporated and you have a smooth shiny batter.

    Madeleine batter falling in ribbons from a whisk over a glass bowl.

    You'll know the batter is right when it falls from your whisk in wide, flat ribbons. Cover the batter tightly and refrigerate overnight or up to three days.

    A pastry brush sits across a madeleine pan.

    Step 5: Butter the madeleine pan

    Preheat the oven to 425 degrees F. Melt the remaining 3 tablespoon butter and use a pastry brush to butter a non-stick madeleine pan.

    Yes, you still have to butter it if it's non-stick. And I actually recommend that you butter it, wipe it out with a paper towel, and butter it again before you add the batter. This will kind of season it. Think cast iron pan.

    A spoonful of batter sits across a madeleine pan.

    Step 6: Scoop batter into the pan and bake

    Use a tablespoon to scoop the batter into each madeleine mold, filling about ¾ full. And I don't mean use a measuring spoon that's 1 tablespoon. I mean an actual tablespoon. The kind you find in your silverware drawer next to the forks.

    You can spread the batter out a little with your fingers if need be, but don't mush it down. Remember the batter needs to stay cold so handle it as little as possible.

    I tried using a cookie scoop, but you need something that comes closer to the shape of the mold to start with. The batter will spread a bit, but it will rise more than anything else. So let's start with something that gets us halfway there.

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    Place the pan in the center rack of the oven and bake for 10-13 minutes, until the madeleine has a nice bump and is golden brown around the edges. Put the remaining batter back in the refrigerator.

    To get the madeleines out of the pan, grasp it with both hands and tilt so they are facing away from you while banging the bottom edge of the pan on the counter. It might take a couple of tries to get them all out. Place them on a rack to cool.

    Allow the pan to come to (cool) room temperature before you bake the next batch. Which could be right away or could be tomorrow. Remember the batter lasts a few days.

    alt=""

    Tips for making madeleines

    • The batter must be cold! This is what gives them their signature bump
    • Use a non-stick madeleine pan and you'll still need to coat it with butter before baking.
    • Season the pan - coat the molds with melted butter, then wipe clean with a paper towel, and coat them again.
    • Sift the flour for fluffy madeleines! (also the baking powder and baking soda to avoid lumps)
    • Keep the batter in the fridge in between batches
    • Do a test bake with 2-4 madeleines in the molds. This helps you make sure that the amount of batter in the mold and the amount of baking time is just right before baking a whole pan full.
    • Allow the pan to come to a cool room temperature before baking the next batch. Like, don't let it cool next to the oven. Move it to the next room over away from the kitchen and wave it around if you have to. (I did.)

    FAQ

    How long should you refrigerate madeleine batter?

    Refrigerate madeleine batter overnight or for up to three days before baking.

    How long can you store madeleines after baking?

    French madeleines are best right after they come out of the oven. After a day, they lose that crispness on the shell side quickly and get a bit stale. However, you can keep them in an airtight container for a few days and dunk them into your tea–they'll still be quite tasty.

    More French baking recipes

    • Buckwheat Crepes are a classic French treat that can be made savory or sweet.
    • Palmiers (Elephant Ears) are two-ingredient cookies that anyone can make.
    • Try a custardy Cherry Clafoutis to make the most of the fleeting-est summer fruit season.

    Recipe

    Earl Grey madeleines on a gray surface.

    Earl Grey Madeleines

    These Earl Grey Madeleines are French treats that are easy to make, you just need to remember a few tips!
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: earl grey madeleines, French madeleines recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting Time: 8 hours
    Total Time: 8 hours 25 minutes
    Servings: 12 Makes about 2 dozen madeleines
    Calories: 250kcal

    Equipment

    • madeleine pan
    • mixing bowls
    • whisk
    • pastry brush
    • small sauce pan
    • measuring cups

    Ingredients

    • 16 tablespoon unsalted butter divided
    • 3 large eggs
    • ⅔ cup sugar
    • ¼ cup milk
    • 1 ½ cups flour sifted
    • 2 tablespoon finely ground Earl Grey tea
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Make the batter the night before or up to three days ahead.
    • Melt 13 tablespoon of the butter in a small sauce pan and set aside to cool.
    • In a large mixing bowl, combine the eggs and sugar and use a whisk to beat them together for a minute or two until light and frothy. Then whisk in the milk.
    • Sift the flour, baking powder, and baking soda into another large bowl. Whisk in the tea and salt and stir to combine.
    • Add dry ingredients into the wet ingredients a little at a time and whisk together gently.
    • Then add the melted butter and whisk until it is fully incorporated and you have a smooth shiny batter. You'll know the batter is right when it falls from your whisk in wide, flat ribbons. Cover the batter tightly and refrigerate overnight or up to three days.
    • Preheat the oven to 425 degrees F. Melt the remaining 3 tablespoon butter and use a pastry brush to butter a non-stick madeleine pan.
    • Use a tablespoon to scoop the batter into each madeleine mold, filling about ¾ full. And I don't mean use a measuring spoon that equals 1 tablespoon. I mean an actual tablespoon. The kind you find in your silverware drawer next to the forks. You can spread the batter out a little with your fingers if need be, but don't mush it down. Remember the batter needs to stay cold so handle it as little as possible.
    • Place the pan in the center rack of the oven and bake for 10-13 minutes, until the madeleine has a nice bump and is golden brown around the edges. Put the remaining batter back in the refrigerator.
    • To get the madeleines out of the pan, grasp it with both hands and tilt so they are facing away from you while banging the bottom edge of the pan on the counter and they will pop out. It might take a couple of tries to get them all. Place them on a rack to cool.
    • Allow the pan to come to room temperature before you fill it up with batter again. Which could be right away or could be tomorrow. Remember the batter lasts a few days.

    Notes

    Adapted from Tasting Paris by Clotilde Dousoulier.
    • The batter must be cold! This is what helps to give them their signature bump
    • Use a non-stick madeleine pan and you'll still need to coat it with butter before baking.
    • Season the pan - coat the molds with melted butter, then wipe clean with a paper towel, and coat them again.
    • Sift the flour for fluffy madeleines! (also the baking powder and baking soda to avoid lumps)
    • Keep the batter in the fridge in between batches
    • Do a test bake with 2-4 madeleines in the molds. This helps you make sure that the amount of batter and the amount of baking time is just right before baking a whole pan full.
    • Allow the pan to come to a cool room temperature before baking the next batch. Like, don't let it cool next to the oven. Move it to the next room over away from the kitchen and wave it around if you have to. (I did.)
    • It seems like the tea makes these look a little darker than they really are on the bottom. I tested with and without the tea, the ones with tea looked darker, but didn't actually taste like they were baked too long. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 250kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 120mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 526IU | Calcium: 35mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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