Description
These Arnold Palmer Madeleines are soft cakey tea cookies infused with citrusy lemon & refreshing iced tea flavors, a sunny sweet on & off the golf course.
Ingredients
Units
Madeleines
- eggs at room temperature - 2 large
- granulated sugar - 1/2 cup
- pure vanilla extract - 1 teaspoon
- fresh lemon juice - 1 tablespoon
- finely grated lemon zest - 1 tablespoon
- all purpose flour - 1 cup
- baking powder - 1 teaspoon
- salt - 1/2 teaspoon
- unsalted butter at room temperature - 8 tablespoons
- honey - 1 tablespoon
- black tea - 2 teabags
Glaze
- powdered sugar - sifted - 1/2 cup
- fresh lemon juice - 1-2 tablespoons
- instant tea powder - 1/2 teaspoon
Instructions
- Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
- Whisk together the flour, baking powder and salt.
- Remove the bowl from the stand mixer and stir in the vanilla and lemon juice, lemon zest and honey, followed by the flour baking powder and salt. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the tea bags and allow to steep for 10 minutes. Remove the tea bags and reserve 2 tablespoons of the butter for brushing the pans. Allow the butter to cool for 20-30 minutes.
- Stir in the butter (rewarm slightly to liquefy, if necessary) stirring until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.
- Preheat oven to 400°. In 2 madeleine molds, brush 16 shell indentations with the remaining 2 tablespoons melted butter. Using about 1 1/2 tablespoons, fill each indentation in the molds three-quarters full with batter. Slightly moisten the tip of your finger with water to spread the batter evenly into the shells and smooth out the top. Additionally, tap the pan on the counter to distribute the batter evenly.
- Bake until deep golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for about 3 minutes, and then tip them out onto a cooling rack.
- While the madeleines are cooling, whisk together the powdered sugar and instant tea powder. Then slowly whisk in 1-2 tablespoons of lemon juice until a smooth, slightly runny consistency is reached. The glaze should slowly run off the whisk in a smooth ribbon.
- Using a pastry brush, lightly glaze the tops of the madeleines and place on the cooling rack until the glaze has set. Enjoy with an Arnold Palmer on a green patch of grass, naturally.
Notes
*Madeleines taste best fresh so either enjoy right away or store in an airtight container for up to 2-3 days.
* This recipe is for mini madeleines, however you can substitute for regular sized madeleines by adding a couple of minutes to the bake time. Yield: about 5 dozen mini or 16 large madeleines.
- Prep Time: 40 minutes
- Cook Time: 10 minutes