In September, we had the pleasure of hosting Lauren from the Live.Happy.Inspired blog. After her trip, Lauren created these wonderful Olive Oil Madeleines with a Lemon Earl Grey Glaze that we are absolutely in love with!
For the madeleines
3 large eggs, at room temperature
2/3 cup granulated sugar
Rounded 1/8 teaspoon salt
1 1/4 cup flour
1 tsp baking powder
Zest of one small lemon (this makes it extra lemon-ey)
7 1/2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
For the glaze
2 Earl Gray Tea Bags
3/4 cup powdered sugar
1 Tbsp freshly-squeezed lemon juice
2 Tbsp water
Brush the indentations of a madeleine mold with olive oil. Dust with flour, tap off any excess, and place in the fridge or freezer.
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. Mix the flour and baking powder. Slowly fold into the wet mixture.
Add the lemon zest to the olive oil, then dribble the olive oil into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the olive oil. Fold just until all the olive oil is incorporated. Cover with plastic wrap and put in the freezer or refrigerator for about an hour until firm and cold.
While batter cools, mix lemon juice and water in a microwavable bowl. Put in the microwave for 40 sec until steaming hot. Add two tea bags to lemon water and let sit for 5 mins.
Set oven to 425 degrees. Mix together lemon juice tea mixture with powdered sugar. Set aside.
Spoon one scoop of cooled dough into molds. Fill it so it is about 3/4 full but do not spread batter. Bake for about 8-10 minutes until edges are golden brown and tops are set.
Pop out of molds and set on a drying rack to cool. Once cool to the touch, dip shell side into the glaze and allow excess to drip down.