Do you easily get tired of all the pumpkin spice and apple recipes during the fall? I don’t, but if you do, these Earl Grey madeline cookies are so flavorful, delicious, not too sweet, and lovely to have with a cup of tea or coffee! If you don’t know what madeleine cookies are, they’re basically mini, shell shaped sponge cakes. The texture is not at all like American cookies, they are very spongy and cloud-like. These madeleines are flavored with ground up Earl Grey tea leaves and garnished with a simple glaze and crushed pistachios. Notice how I used the word “garnished”, the glaze and pistachios were used solely for appearance so they are technically optional, but I got a few remarks from my friends saying that they really enjoyed those extra elements. Madeleine cookies are a bit time consuming to make so maybe plan a day where you can spend lots of time in the kitchen! These cookies are a cozy, scrumptious, fall treat and I hope you will try them!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Madeline pan linked here!
Link to my favorite gluten-free flour blend is here!
Gluten-Free Earl Grey Madeleine Cookies (nut-free option)
Ingredients
- 2 Earl Grey tea bags
- 3 large eggs
- ⅔ cup (145 grams) sugar
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ½ tsp baking powder
- ¾ cup plus 2 tbsps (118 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ cup (1 stick, 113 grams) melted unsalted butter
Glaze:
- ½ cup (51 grams) powdered sugar
- 1 tbsp melted butter salted or unsalted
- 2-3 tsps water
- Crushed pistachios for garnish optional, omit if nut-free
Instructions
- Cut the tea bags open and grind the tea leaves into a powder using a clean coffee grinder.
- In a large, clean metal bowl using an electric hand mixer, whip the eggs and sugar for about 5 minutes until a pale, loose, and very fluffy meringue looking consistency forms. Add the vanilla and mix until just combined. Sift in the salt, baking powder, Earl Grey powder, and GF flour and carefully fold until mostly combined. Add the melted butter and carefully fold the batter to fully incorporate, being careful not to deflate the whipped eggs too much. Place a large piping bag (fitted with a round tip if you want) tip-side down in a cup. Pour the batter into the piping bag, twist the open end of the bag, and place it in the fridge. Let the batter chill for about 1.5 hours.
- After 1.5 hours, preheat the oven to 350 degrees F (177 C). Generously grease a madeleine pan with melted butter (if you don't have a madeleine pan or need a new one, I linked a good pan directly above this recipe card). Remove the chilled batter from the fridge and pipe the batter into each cavity in the pan. Bang the pan firmly yet carefully on the counter a couple times to release any large air bubbles. Bake the cookies for 8-9 minutes or until the edges start to look golden brown. You may have to bake them in batches if you only have one pan or your pan isn't big enough. To do this, chill the batter in the fridge between each batch and let the pan cool almost completely before re-greasing, filling, and baking the next batch. Let the baked madeleines cool completely at room temperature.
Glaze:
- Melt the butter in a small glass bowl using the microwave. Add the powdered sugar and 2 teaspoons water and whisk until smooth. If the glaze is a little too thick add 1 more teaspoon of water and whisk well.
Decoration:
- Lightly dip one of the top corners of each cooled madeleine in the glaze. If you would like to, sprinkle the glazed part with crushed pistachios. Enjoy! These are the perfect afternoon tea/coffee treat!
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