Our tea tray wouldn't be complete without these London Fog Madeleines!
Delicious Earl Grey flavour combined with a dash of aromatic vanilla, wrapped together in a hand held sponge cake? Wha's not to love?
Ingredients:
For the Madeleines
⅔ cup + 2 tbsp granulated sugar
2 eggs + 1 yolk room temperature
1 tsp vanilla
¾ tsp baking powder
1 cup + 2 tbsp all purpose flour
2 Earl Grey tea bags
¼ tsp salt
½ cup + 1 tbsp unsalted butter
2 tbsp heavy cream
For the Icing
2 cups sifted powder sugar
3-4 tablespoon water
1 teaspoon vanilla extract
1-2 drops purple food coloring
How-To:
Melt unsalted butter and set it aside to cool slightly.
Add granulated sugar, 2 room temperature eggs and 1 egg yolk to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny.
Next add in the vanilla and mix until combined.
Cut open 3 Earl Grey tea bags and add the tea leaves to a food processor. Grind the tea to ensure no large leaves are left.
In a small bowl sift together all purpose flour, baking powder, salt and the tea leaves.
Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
Next pour in the cooled but still liquid butter and heavy cream, and fold in just until combined. Don't over mix.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350. Transfer the batter to a piping bag. Grease madeleine mold with butter. Pipe about 1- 1 ½ tbsp of batter into each mold.
Bake the madeleines for 12-14 minutes until they have domed.
Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
While they cool make the icing by combining the sifted powdered sugar and water. The icing should be thick, but if it is still really dry with the 4 tbsp of water, add a little more a tsp at a time.
Then add in vanilla and food colouring to your preference.
After they have cooled, dip each madeleine into the icing and transfer to parchment paper to let the icing set and harden. Once the icing has hardened, serve and enjoy!
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