Isn’t it funny how “I’ll see you on Wednesday” turned into “I’ll see you in a week”?
Your Truly had a serious case of the yips last week. Between the breakup (thank you all for your sweet words and support by the way!) and the never-ending snowpocalypse, it’s frankly amazing that I can talk to you all today.
But fear not! I bring you soft, cakey, madeleine cookies!
With the making of these cookies, I managed to pull myself out of my perpetual storm cloud.
It definitely could have been the eating of all the of the madeleines, but baking burns oodles of calories.
Don’t answer that. As far as I’m concerned, the running around involved in the kitchen is totally the same thing as running around the block.
If they had unlimited supplies of doughnuts, muffins, or madeleines at the end of a 5k…I bet I could totally
not end up in last place win it.
So we are officially in the “Eat the Feelings” section of my break up, and you know what?
I can work with that.
Food is awesome; I’m sure we can all agree with that.
You know what else is awesome and absolutely comforting in any time of need?
Seriously: it could be all the British literature I love reading; but if there is a crisis in your life, brew up some tea.
Tea and cookies can solve almost any problem. It’s actually shocking that we have not tried to solve any serious issues with a tea party…
Who can stay mad when surrounded by adorable, tiny sweet treats and tea cups?!
Well, I guess if you are the Queen of Hearts in Alice in Wonderland, but to be honest she seemed pretty grumpy in general.
Do you think I’ve ever rambled quite this much in a single blog post? I think it may be a new record.
BACK TO MADELEINES!
So these madeleines are flavored with fresh lemon zest and plenty of earl grey tea. They are absolute little pillows of tea cake perfection, and I warn you that eating just one is
impossible you fool highly unlikely.
I would suggest dunking these cookies into tea, but I feel like the word “dunking” is not appropriate enough for these dainty little cookies.
Then again, I’m not what one would consider “dainty” so dunking it is!
Dunk away my friends!
Okay, I’ll stop writing that word because it now looks strange on my screen. But you get the idea.
Tea may be prim and proper, but feel free to inhale all of these cookies in the least proper way imaginable.
I know I did.
Now I am off to come up with more wonderful treats to bake and share with you all. I promise that I shall be back on Wednesday with an utterly mind-blowing muffin recipe that you definitely don’t want to miss.
Earl Grey Madeleines
- 2/3 cup flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- zest from one lemon
- 1 earl grey tea bag, cut open
- 2 large eggs. at room temperature
- 2 tsp vanilla extract
- 6 tbsp (3/4 stick) butter, melted and cooled plus a little extra for greasing the pan
- In a small bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine sugar, lemon zest, and the contents from the earl grey tea bag until well mixed.
- Beat eggs into sugar for a full 3 minutes, or until the mixture is pale and smooth. Beat in vanilla.
- Gently fold flour mixture into the egg mixture. Finally, gently stir in cooled, melted butter.
- Place a sheet of plastic wrap on top of the mixture (not just over the bowl, make sure to press it down onto the madeleine batter) and refrigerate for at least 3 hours or up to 2 days.
- Once chilled appropriately, remove from fridge and preheat oven to 400 degrees. Butter and flour your madeleine pan, then fill each cavity with approx 2 tsp of batter.
- Bake at 400 degrees for 10-12 minutes or until golden. The madeleines should spring back when gently pressed with a finger.
- Remove from oven and gently tap out of pan and onto a cooling rack.
Adapted from Serious Eats