Who wouldn’t want to cozy up after a long day, with a dainty cup of tea and a few bites of madeleines?
Scouring for tea room’s at a new city is a necessity with all the travels we do. Because a girl just needs to have an afternoon tea, in the daintiest way possible.
Dressing up, sipping hot tea with a pinky up (mandatory!) and biting into delicious English desserts. Often, desperate measures involves swapping tea with coffee. You can’t always have it your way, can you? 😉
Afternoon tea’s are a common ritual in Malaysia. The only difference is in addressing it. We address it as “hi-tea”.
Don’t ask me why. Because I wouldn’t know the answer since I’d rather get busy, indulging.
Makes 20 madeleines
- 1/2 cup of butter (1 stick), melted & cooled
- 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking powder
- pinch of salt
- Preheat oven to 375F. Grease madeleine pan. Set aside.
- In a stand mixer, beat melted butter and sugar on medium speed.
- Gradually add 3 eggs and continue beating until liquid is pale and ribbony. It would take about 1 minute.
- Drizzle in vanilla extract and beat to incorporate.
- Sift all the dry ingredients and with the mixer on low, gradually add dry ingredients to incorporate into wet ingredients.
- Remove bowl from stand mixer. With a spatula, scrape batter from the sides and mix in.
- With a spoon, evenly fill batter into madeleine pan. Do not fill to the top.
- Bake madeleines for 10 minutes.
- Remove pan from oven and cool madeleines in the pan for 5 minutes, before removing to cool on cooling rack.
- Dust madeleines with confectioner sugar and serve it up with tea or coffee.
Have a great week, my friends. Try entertaining your friends for an afternoon tea room session with a tea set and cocoa madeleines. Its fun and affordable doing it yourself 🙂
What is your favorite way of enjoying tea or coffee?