1. In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature. 2. Sift together flour, baking powder and salt into a bowl or parchment, set aside. 3. In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes. 4. Fold in sifted flour mixture, just until combined. 5. Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture. 6. Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT). 7. Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray. 8. Fill each mold three quarters full with batter, do not overfill. 9. Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully). 10. Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack. 11. Serve slightly warm, or warm in a low oven until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
