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Earl Grey and Lavender Madeleines with Lavender Frosting

Two of our favorite flavors, Earl Grey Tea and Lavender are combined to make super delicious cookies,
Course Cookies, Dessert
Cuisine French
Keyword cookies, cupcakes, dried lavender, Earl Grey Tea
Prep Time 10 minutes
Cook Time 12 minutes
Servings 2 dozen
Author Lynn / Turnips 2 Tangerines

Equipment

  • 1 madeleine pan

Ingredients

  • For the Madeleines
  • cup + 2 tablespoon granulated sugar
  • 2 eggs + 1 yolk room temperature
  • 1 teaspoon vanilla
  • ¾ teaspoon baking powder
  • 1 cup + 2 tablespoon all purpose flour
  • 3 Earl Grey tea bags or 3 tablespoons loose tea ground
  • ¼ teaspoon salt
  • ½ cup + 1 tablespoon unsalted butter
  • 2 tablespoon heavy cream
  • Frosting
  • 2 cups sifted powdered sugar
  • 3-4 tablespoons heavy cream or half and half
  • 2 teaspoons dried lavender ground

Instructions

  • For the Madeleines
  • Melt ½ cup + 1 tablespoon of unsalted butter.
  • Add ⅔ cup + 2 tablespoon of 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. This step helps to ensure the tops of the madeleines dome properly.
  • Next add in 1 teaspoon of vanilla and mix just until combined.
  • Cut open 3 Earl Grey tea bags or loose tea 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 1 cup + 2 tablespoon of all purpose flour, ¾ teaspoon of baking powder, ¼ teaspoon of 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 2 tablespoon heavy cream and fold in just until combined. Don't over mix the batter.
  • Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
  • Preheat the oven to 350 degrees. Transfer the batter to a piping bag. Brush melted butter into each madeleine mold. Pipe about 1- 1 ½ tablespoon 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.
  • Frosting Directions:
  • While they cool make the icing by combining 2 cups of sifted powdered sugar and 3-4 tablespoons of heavy cream or half and half. The icing should be thick. Grind the lavender in a grinder or a small food processor. Fold in as much lavender per taste. Frost cooled cookies.