- 3 x Earl Grey Teabags
- Zest of ½ Lemon
- 25g Plain Flour
- 100g Ground Almonds
- 100g Icing Sugar
- 3 Egg Whites
- 100g Melted Butter
I discovered these from someone on Twitter. They are like a cross between a madeleine and a macaroon.
I baked them in my mini madeleine mould and a cupcake tin but you could use any small cake tray.
Put the teabags in a cup and cover with boiling water. Let them soak whilst you get on with the rest.
Take 20g of the butter and put in a small saucepan over a low heat. Let it melt and start to cook it until the white solids turn a pale brown. Turn off the heat and add the rest of the butter and let the heat of the pan melt it.
Whisk the egg white together until light and fluffy, you don’t want them stiff.
At this point preheat the oven to gas mark 4 or 180 degrees C.
Put the flour, icing sugar and ground almonds in a large bowl and mix together.
Add to this the lemon zest, melted butter and 4 x tablespoons of the tea (make sure you squeeze the bags). Mix this until it is just combined.
Take a metal spoon and add a spoonful of the egg white to the cake mix and carefully fold in. when this is combined add the rest of the whites and carefully fold this in.
Spoon the cake mix into whatever well-greased and lightly floured moulds you have to hand.
Bake for 15 – 20 mins (you may want to check with a wooden skewer or tooth pick which should come out clean).
Leave in the moulds for a few minutes the carefully turn out onto a cooling rack.
Just before serving dust with some icing sugar. They keep well for a few days in an airtight container.