How to make Earl Grey Madeleines

Earl grey madeleines are spiked with freshly ground earl grey tea and fresh orange zest. These beautiful tea cakes are often referred to as cookies but either way you look at them, they are undeniably delicious!

How to Ensure the Perfect Rise

I use the SEPERATED SPONGE METHOD to ensure the most stable structure of the madeleine. I have forgotten to refrigerate my batter, left the baking powder out, and not chilled my pan, and not once did this batter fail me!! It is also not necessary to add cream of tartar to the meringue in this recipe but if you need the extra added comfort, add 1/8 tsp when adding the sugar to the egg whites.

A separated sponge method is when you mix the egg yolks with sugar separately and make a meringue mixing the egg whites with sugar separately, then folding the two together. We will walk through the process more in depth below.

Questions about Madeleines: Answered

• Is a madeleine a cookie or a cake?

Technically madeleines are cakes but since petit madeleines are small in size, we often refer to them as cookies.

• Why didn’t the cookies get a hump?

Your batter wasn’t cold enough. The pan wasn’t chilled. The batter was over mixed.

• Why did my cookies crack?

You overmixed the batter. There wasn’t enough liquid or fat in the batter.

• Why do I chill the batter before baking?

Chilling the batter before baking allows the flavors to marry together. Having a cold batter before placing it into a hot oven gives the batter a good rise.

• Why are my cookies dry?

You overbaked the cookies if they are dry. Bake until the edges just start to turn light golden brown and remove from the oven. Allow them to rest in the pan for one minute and transfer to a cooling rack.

• Why are the cookies dense?

You didn’t whip the eggs long enough. Whipping eggs to proper consistency incorporates as much air into the batter as possible, making them light and spongy.

• Why did the cookies sink in the center?

If the cookies sank in the middle, there was too much liquid or fat in the batter. Make sure to follow the recipe and all instruments are clean and dry.

• Do I still need to grease the Madeleine pan if it is non-stick?

It is recommended that you grease and flour a non-stick pan before baking. Madeleines are highly prone to sticking.

• Is it necessary to have the eggs at room temperature?

Yes. Eggs that are at room temperature can be whipped up to eight times more in volume than eggs that are refrigerated.

How to make Earl Grey Madeleines

Turn the oven to 375° F. Melt one tablespoon of butter or other fat and line each section of the Madeline pan. Alternatively, place a piece of parchment paper on a sheet pan (no butter and flour required.) Coat the slots with two teaspoons of flour and pat the excess out. Place the pan in the freezer or refrigerator.

Melt seven tablespoons of butter and set aside to cool.

Make sure to have your mis en place, everything measured or weighed (always preferable to weigh) out.

Sift the flour, baking powder and salt together, set aside.

In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, combine three large egg yolks (at room temperature) with two tablespoons of brown sugar, and the zest of one orange. Mix until the mixture forms thick ribbons.

In a small blender, combine the sugar and earl grey tea, pulse until the tea is broken down.

In a separate bowl, combine the room temperature egg whites and with an electric mixer or stand mixer with a whisk attachment, whisk until the egg whites are foamy. Add the sugar and continue whisking until stiff peaks form.

In a separate bowl, combine the room temperature egg whites and with an electric mixer or stand mixer with a whisk attachment, whisk until the egg whites are foamy. Add the sugar and continue whisking until stiff peaks form.

Chill the batter for 30 minutes.

Transfer the batter to a piping bag and snip off the end or use a piping tip to pipe the batter into preferred shapes. If using a Madeline baking pan, fill the molds 90% full or all the way full and use an offset spatula to scrape the batter flat with the pan.

Bake in the oven for 10-12 minutes or until the edges just start to turn golden brown. Remove from the oven and allow them to remain in the pan for one minute, then transfer to a cooling rack. The cookies are best if eaten the same day.

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Looking for more great recipes? Check out no-bake cheesecake and rhubarb crumble cake.

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