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 at least 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.