📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial; don't skip this step!
2. Grease and flour a madeleine pan. Or, even better, line it with parchment paper—it makes cleanup a breeze. Trust me on this one!
3. In a small bowl, steep 2 Earl Grey tea bags in 1/2 cup of boiling water for about 5 minutes. Remove the tea bags and let the tea cool completely. Hot tea will curdle your butter!
4. In a large bowl, cream together 1/2 cup (1 stick) of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. If using a mixer, this will take about 3-5 minutes. If doing it by hand, grab a comfy chair and your favorite podcast, you'll need some time for this step!
5. Beat in 2 large eggs one at a time, then stir in the cooled Earl Grey tea. This should make a lovely mix.
6. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Don't forget the salt! It brings out the flavor.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will create tough madeleines. No one wants that!
8. Fill the prepared madeleine tins about 2/3 full. This is not a competition of how much you can pack into one pan.
9. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Baking times can vary; keep an eye on them!
10. Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Patience, young padawan!
11. Once cool, dust generously with powdered sugar. Or drizzle with a simple lemon glaze for extra deliciousness! (Recipe for the lemon glaze not included, but you can totally find it online!)