Earl Grey Madeleines

• 2/3 cup flour
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• zest from one lemon
• 1 earl grey tea bag, cut open
• 2 large eggs, at room temperature
• 2 tsp. vanilla extract
• 6 tbsp. (3/4 stick) butter, melted and cooled plus a little extra for greasing the pan

1. 1. 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. 2. Beat eggs into sugar for a full 3 minutes, or until the mixture is pale and smooth. Beat in vanilla.
3. 3. Gently fold flour mixture into the egg mixture. Finally, gently stir in cooled, melted butter.
4. 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. 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. 6. Bake at 400 F for 10-12 minutes or until golden. The madeleines should spring back when gently pressed with a finger.
7. 7. Remove from oven and gently tap out of pan and onto a cooling rack.

flour, baking powder, salt, sugar, zest from, earl grey tea, eggs, vanilla extract, butter

Taken from www.epicurious.com/recipes/member/views/earl-grey-madeleines-52734731 (may not work)