Wednesday, March 18, 2026
Earl Grey and Honey Madeleines
Tender golden shells perfumed with bergamot and kissed with wildflower honey.
20 min prep10 min bakeServes 6 (about 12 madeleines)
Ingredients
- Eggs2
- Granulated sugar60g
- Wildflower honey30g
- All-purpose flour100g
- Baking powder3g
- Earl Grey tea leaves, finely ground6g
- Butter, melted and cooled100g
- Salt1g
- Lemon zest1 lemon
- Honey, for glazing30g
- Butter, for molds10g
Method
- 1.Whisk eggs, sugar, and honey together until pale and thick, about 4 minutes by hand or 3 by machine.
- 2.Sift flour, baking powder, ground Earl Grey, and salt together. Fold gently into the egg mixture with the lemon zest.
- 3.Stream in melted butter in three additions, folding until just incorporated. Cover and refrigerate at least 1 hour, ideally overnight.
- 4.Preheat oven to 220°C. Butter and lightly flour the madeleine molds, tapping out excess.
- 5.Spoon batter into each shell cavity, filling about three-quarters full. Do not spread it.
- 6.Bake at 220°C for 4 minutes, then reduce to 190°C and bake 5–6 minutes more until golden with a pronounced bump.
- 7.Unmold immediately. Warm the glazing honey until fluid, then brush lightly over each madeleine while still hot. Serve warm.