• 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!