Apple Cider Tea Madeleines

 

One thing I really like about doing events like #FallFlavors Week is that it forces me to be creative.  I receive product samples from sponsor companies to aid in the creation of my recipes but all opinions are my own, of course!

Republic of Tea sent us a tin of their Hot Apple Cider variety.  While I sat enjoying a cup, I thought about recipes I've seen that use tea that I could possibly do a version of.  I thought about macarons, but then it hit me, madeleines!

 I started out by opening up one of the tea bags and sifting it with the flour.

Then I infused melted butter with 2 tea bags. I set them on top of the half of a stick and then after it was melted stirred it around.  I took it off the heat and let the bags cool in the butter.

I used a hand mixer to beat together the eggs, Taylor & Colledge vanilla bean paste, and salt.

Next up is adding the Dixie Crystals granulated sugar slowly, while beating at high speed. Now at this point, I wish I'd used a stand mixer instead of my hand mixer, because you need to beat it for five minutes or until it falls in "ribbons" from the beaters.

The flour mixture gets folded in, and then the infused butter.  Now we need to talk about the elephant in the room.  Or maybe it's camel, because we're talking about humps.  A "classic" madeleine will form a hump when properly executed. 

To achieve this, the batter has to be refrigerated at least for a few hours, some will say overnight. That causes the middle to puff up when baked.  Will your madeleines taste any differently if you skip this and just pop them in the oven? Nope. 

You will not be haunted by Julia Child's ghost. They will be as absolutely delicious as if they had the hump. I promise.  You can eat them plain or you can sprinkle them with confectioner's sugar. 

Or you can mix that confectioner's sugar with some brewed Hot Apple Cider Tea and make a glaze. Those were the big hit with my guys, though not particularly photogenic.

Thank you so much to our sponsors, Republic of Tea, Dixie Crystals, Taylor & Colledge, Melissa's Produce, Nairns, and Millican Pecan Company! They provided the awesome prizes for the giveaway, so be sure and enter down below!

 

 

Apple Cider Tea Madeleines

Author: Jolene's Recipe Journal

Ingredients

• 1/2 stick butter + 3T for coating the pans
• 2 Republic of Tea Hot Apple Cider Tea bags
• 2 eggs
• 1 teaspoon Taylor and Colledge vanilla bean paste
• 1/8 teaspoon salt
• 1/2 cup Dixie Crystals granulated sugar
• 1/2 cup all-purpose flour

Optional

• 1/2 cup Dixie Crystals confectioner's sugar
• 1 to 2 Brewed Hot Apple Cider Tea

Instructions

1. Heat oven to 375º. Sift flour and the contents of one Hot Apple Cider tea bag onto parchment paper; set aside.
2. In a small saucepan, melt butter with 2 Hot Apple Cider tea bags. Stir occasionally. Set aside and let cool. Squeeze out tea bags, discard.
3. Beat eggs, vanilla bean paste and salt on high speed with electric mixer until light. I like to use the whisk attachment.
4. Add the sugar slowly in a steady stream, beating continually. Beat on high speed until mixture is thick and pale, and ribbons form, about 5 minutes.
5. Fold flour mixture into egg mixture in 3 additions. Fold the melted butter quickly but gently into the batter. Let the batter rest.
6. Using a silicone brush, coat the Madeleine molds with 3T melted butter or non-stick baking spray.
7. Divide batter evenly among indentations in the Madeleine pans, filling to about 3/4 full. Refrigerate for 1 to 2 hours.
8. Bake 8 to 10 minutes or until golden and they spring back slightly when pressed.
9. Move Madeleines onto a wire rack and let them cool completely.
10. Serve as is, dust with confectioner's sugar, or glaze with a mixture of 1/2 cup confectioner's sugar plus 2 to 3 teaspoons brewed Hot Apple Cider Tea.

Recommended Products

Cuisinart Madeleine Pan

Other recipes you may enjoy:

Apple Tea-ramisu

Apple Cream Puffs

 

 

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration. 

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n' Cooks
• Fall Charcuterie Board from The Spiffy Cookie
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D's Books and Cooks
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen's Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene's Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Fall Fruit Galette from Cindy's Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms