Posted by Olivia at Arbor Teas on February 17, 2010
Buttery and cake-like in texture with an ornamental, fluted shape, the madeleine is quite likely the most beautifully described cookie in literary prose. For it is the taste of a madeleine dipped in tea that sets into motion a vivid flood of memories recounted in Marcel Proust’s fictional novel, A la Recherche du Temps Perdu. Traditionally a dry cookie, perfectly conducive for dunking into a complementary cup of tea, this madeleine recipe combines the elements of tea and cookies in a singular elegance. The citrusy flavors of bergamot (from the tea) and orange (from the zest) play brightly in the foreground of these delicate cookies, while brown butter provides a nutty base. Although it may seem a bit unusual, adding ground tea directly to the batter creates lovely flecks of texture (not unlike a poppy seed) in addition to flavor. Grind loose tea leaves in a coffee/spice grinder or with a mortar and pestle and use straight away for maximum freshness.
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Hope you enjoy this Cooking with Tea Recipe from the Kitchen of Olivia!