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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Silicone madeleines — perfect bump, easy release
Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Shell-shaped molds for classic French madeleines
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Silicone madeleines — perfect bump, easy release
Bergamot-scented tea — drinking, infusing cream, Earl Grey cake
Shell-shaped molds for classic French madeleines
Record your recipes and experiments — organized cooking journal
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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. 2. Beat eggs into sugar for a full 3 minutes, or until the mixture is pale and smooth. Beat in vanilla. 3. Gently fold flour mixture into the egg mixture. Finally, gently stir in cooled, melted butter. 4. 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. 5. Once chilled appropriately, remove from fridge and preheat oven to 400 F. Butter and flour your madeleine pan, then fill each cavity with approx 2 tsp of batter. 6. Bake at 400 F for 10-12 minutes or until golden. The madeleines should spring back when gently pressed with a finger. 7. Remove from oven and gently tap out of pan and onto a cooling rack.