Jasmine Tea & Honey Madeleines

Everything is cuter when it’s mini-sized.  So when I crossed paths with a petite Madeleine mold pan, I knew had to have it.

Although know as cookies, Madeleines are basically little bite-sized delicious cakes.  And since cake and jasmine tea are two of my favorite things it just made sense to put them together.  By steeping two tea bags in the melted butter I was able to extract the lovely and subtle essence of jasmine into the Madeleines.  The addition of honey also added nice flavor and sweetness.  Sophisticated and delicious with coffee, these mini-Madeleines are more than just cute.

Jasmine & Honey Mini-Madelines | toni woo + food Jasmine & Honey Mini-Madelines | toni woo + foodINGREDIENTS:  (makes 2.5 cups of madeline batter)

8                Tbsp. butter

2                jasmine tea bag

4 1/2          oz. all purpose flour

1/2             tsp. baking powder

1/4             tsp. salt

3                 eggs

3 1/2           oz. sugar

1                Tbsp light brown sugar, packed

1/2             Tbsp. honey

1/8              tsp. vanilla (optional)

–                 confectioners sugar

PROCEDURE:

On medium heat, melt the butter and add the two jasmine tea bags.   Reduce the heat to low and let steep for 15 minutes, then discard the tea bags.

On a mixer, whip the eggs, sugar, and brown sugar at high speed until fluffy and pale yellow (about 6 minutes).

Add half of the dry ingredients (flour, baking powder, and salt) into the egg mixture.  Do this by sifting the dry ingredients directly into the egg mixture then folding to incorporate the ingredients.  Then sift in the remaining half of the dry ingredients into the egg mixture and fold.

Add the honey (and vanilla, if desired) into the melted butter.

Add half of the melted butter mixture into the egg and flour mixture then mix on low speed to incorporate.  Then add the remaining half of the butter mixture and mix on low speed.  Mix until just incorporated, do not over mix.

Refrigerate completed Madeleine batter for at least 2 hours, or overnight.

With a pastry bag and piping tip, pipe the madeleine batter about 3/4 full into to your greased mini-madeleine pan.  (If you don’t have a pastry bag you can spoon the batter into the pan molds, however piping is the easiest method.)

Bake at 350 F for 8-10 minutes.  For regular sized Madeleines, bake for 12-14 minutes.

With a sifter, dust madeleines with confectioner’s (powdered) sugar.

Enjoy!

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