Glazed Irish Breakfast Tea Madeleines

• Produce

  • 1 cup Irish breakfast tea
  • 1/2 tsp Lemon peel
  • 2 Teabags of irish breakfast tea

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/8 tsp Baking powder
  • 3/4 cup Cake flour
  • 1 1/2 cups Confectioners' sugar
  • 1/2 cup Sugar
  • 1 1/4 tsp Vanilla

• Dairy

  • 5/8 cup Butter, unsalted

Found on littlemisscelebration.com

Description

Ingredients

• Madeleines:
• ¾ cup of sifted cake flour
• ½ cup plus 2-3 extra tablespoons of unsalted butter (Use extra butter because some is lost during the straining)
• 2 eggs
• ½ cup sugar
• ½ teaspoon grated lemon peel
• ⅛ teaspoon baking powder
• ¼ teaspoon vanilla extract
• 2 teabags of Irish Breakfast tea
• Glaze:
• 1 ½ cups confectioner’s sugar
• 1 cup of brewed Irish Breakfast Tea (allow tea to steep about 5-7 minutes)
• 1 teaspoon vanilla

Directions

• 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.
• This recipe is adapted from Cooking A to Z from The California Culinary Institute.