Madeleines are such a treat. I've made a variety of flavors, and Dorie's recipe for Tea and Honey madeleines adds to the list.
For this recipe, I used some Earl Grey tea, which was both infused into the melted butter and rubbed into the sugar, local honey, and a clementine/tangerine from my backyard tree. The batter can be made a day ahead and refrigerated overnight. Typically, I also put my madeleine pan in the freezer for about 15 minutes before baking. I did note that these took a bit longer to bake (12 minutes) so that they were done in the center.
They did turn out lovely and didn't last very long in spite of good intentions to freeze some. They were delicious eaten plain as well as dunked into hot tea.
Stop by the Tuesdays with Dorie website to what the other bakers made for this week's posting.
5 comments:
I love that you used a clementine from your own tree! I’m afraid we don’t have the climate for citrus trees. Your madeleines look wonderful.
A clementine you grew! How lovely! These look great!
Looks like yours came out perfectly browned.
they look perfect and I like the homegrown citrus add.
I feel like you got the perfect coloring on these!! Homegrown citrus is the best!! (Kim)
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