Menu Enter a recipe name, ingredient, keyword...

Glazed Irish Breakfast Tea Madeleines

By

Google Ads
Rate this recipe 4.6/5 (21 Votes)
Glazed Irish Breakfast Tea Madeleines 1 Picture

Ingredients

  • Madeleines:
  • 3/4 cup of sifted cake flour
  • 1/2 cup plus 2-3 extra tablespoons of unsalted butter (Use extra butter because some is lost during the straining)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 2 teabags of Irish Breakfast tea
  • Glaze:
  • 1 1/2 cups confectioner’s sugar
  • 1 cup of brewed Irish Breakfast Tea (allow tea to steep about 5-7 minutes)
  • 1 teaspoon vanilla

Details

Adapted from littlemisscelebration.com

Preparation

Step 1

Cut open tea bags and pour tea into a small bowl.
Over medium heat, melt butter until it turns golden brown.
Remove from heat and add tea leaves to butter.
Allow to cool and tea leaves to steep in the butter for 10 minutes.
In the top of a double-boiler (or in a pan set over boiling water,) whisk eggs and sugar until mixture is just warm.
Remove from heat and whisk in lemon rind and vanilla.
Combine cake flour and baking powder and stir into egg mixture.
Strain butter through a chinois or mesh strainer lined with cheesecloth, allowing a small amount of tea leaves to remain in the butter.
Stir butter into flour mixture, cover with plastic wrap and let batter sit at room temperature for one hour.
Preheat oven to 450 degrees.
Brush each mold cavity of a madeleine pan with a very thin layer of melted butter and dust with flour; remove excess flour from pan.
Fill each shell-shaped cavity with batter, about three-fourths full.
Bake cookies until the edges are very light brown and the centers rise, about 10-12 minutes. Remove pan from the oven and invert cookies on wire rack to cool.
Add vanilla and 2-3 tablespoons of tea to confectioner’s sugar, more or less as needed, and blend to make a smooth glaze of pouring consistency.
Place a piece of waxed paper under wire rack. Drizzle glaze over cookies, allowing glaze to run off onto waxed paper. Let glaze set.
Cookies are delicious warm or cool completely and store in an airtight container. Unglazed madeleines can be frozen.

Review this recipe