This is a sponsored post written by me on behalf of Tazo® Tea. All opinions are 100% mine.
Today we are taking a short break from all the fall recipes and indulging in sunny, fruity hibiscus madeleines!!
I’m sure you know I have a baking bucket list and every now and then, I attempt something from it. Well these hibiscus madeleines were the recent adventures from my list. I’ve always wanted to make madeleines but everything I read said these buttery nuggets were complicated and not for the inexperienced baker. However, when Tazo® Tea challenged me to share how I #SipJoyfully, I knew it was time to attempt making one of my favorite tea time treats.
Madeleines are tiny French cakes (or soft cookies in my opinion) that are insanely buttery and go with your afternoon tea. I’ve always regarded them and macarons as French delicacies and of course that meant I thought they were hard to make. Since I conquered macarons a while ago so it only made sense these were taken off my list too.
Using a starting recipe from The Kitchn, I played around with the flavors before settling on this hibiscus madeleine. I love Tazo Tea and I always have a box with me. I am a tea lover, hands down and why my husband knows its one of the best ways to my heart. The exciting and unique blends of Tazo’s delicious teas always add a dash of flavor to my day. Have you guys tried Tazo?
For these hibiscus madeleines, I used the Passion® fruit blend which infuses hibiscus, orange peel, rose hips and passion fruit flavors. I used the tea leaves directly into the batter to have the great flavors in the madeleines. A side effect of that was the pretty lightly pink madeleine cookies.
I hope you give these a try sometime soon! And be sure to try Tazo Tea hot teabag blends as we get into Fall. My personal favorites are the green tea Zen™, the Awake™ English Breakfast and of course Passion tea blends.
- ½ cup (1 stick) unsalted butter
- ⅔ cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 teabag Tazo Tea Hibiscus tea
- Powdered sugar
- In a medium saucepan, melt the butter. Continue cooking, while constantly whisking, until butter starts to brown and brown bits form at the bottom. Remove from heat and transfer immediately into a small bowl. Let cool slightly.
- In another medium bowl, whisk together the sugar and flour.
- Whisk the eggs, vanilla extract, salt and contents of the teabag in a medium bowl until the eggs are frothy. Let sit for a minute or two for loose tea to infuse into the wet ingredients.
- Add the flour mixture into the egg mixture and stir until just combined. Add the melted butter to the batter and gently blend until just combined. Be careful not to overmix. Cover the batter and let rest for at least 30 minutes or up to overnight in the refrigerator.
- Meanwhile, prep your madeleine pan. I used Pam baking spay to coat the pan but you can make melted butter plus flour mixture to use to coat the pan. Place the pan in the freezer while the batter rests.
- When ready, preheat oven to 350 degrees F. Using a tablespoon, fill each well of the madeleine pan with 1 tablespoon of batter. Bake the madeleines for 12-13 minutes, or until the edges start to brown and the middle are puffed up a little.
- Let cool in pan for two minutes before gently moving to a cooling rack. Serve with dusted powdered sugar. Store left overs in refrigerator in an air-tight container.