Earl Grey Madeleines

Earl Grey Madeleines for the Africa Centre Edmonton

Earl Grey Madeleines:

Ingredients:

15g ground earl grey tea

140g granulated sugar

3 whole eggs

25g honey

165g all purpose flour

1.5g salt

6g baking powder

227g butter

225g chocolate (optional)

Procedure:

• Grind Earl Grey leaves if not already ground. Mix with sugar until sugar is fragrant.

• In stand mixer, whisk eggs and sugar together.

• Gradually add in honey and whisk until the mixture is lighter and thick. Should double in size. (The best way to scale honey is to oil the container you are going to scale it into – this way it will flow right out)

• In separate bowl combine flour, salt and baking powder. Mix until evenly dispersed.

• Gradually add dry mix into beaten egg mix.

• Incorporate the softened butter until whole mixture is homogenous. (Don’t worry about the thickness it should be that thick for this particular recipe)

• Place plastic wrap directly on the batters surface and leave to chill in the fridge for 2 hours.

• Preheat oven to 375ºF convection (400ºF standard)

• Butter Madeleine mold and brush with flour.

• Spoon approximately 1⁄2 tbsp of batter into each.

• Bake for 2 min and then check for the indent – batter should look slightly collapsed in the middle. Close oven and bake for another 4 min – once the nipple or hump of the cookie is formed turn the oven down to 350oF and bake for an additional 2-4 min or until desired colour is reached. (TIP – check the bottom for a nice golden look as the top will be a significantly different colour.)

• Immediately remove from the pan and let cool (and/or eat when its cool enough to enjoy)

• Once cooled they can be dipped in melted chocolate if desired.

  Note: Depending on the pan that you have, the depth could increase, so anywhere between 1⁄2 tbsp to 1 tbsp of batter per Madeline. The batter should fill 3⁄4.

Makes between 24-36 madeleines depending on the depth of your pan.

Link to Africa Centre Edmonton: https://africacentre.ca/

Funds Raised: $196