Every few months, I embark on a Prolon FMD cleanse. It is an imitation fasting 5-day program. It can be a tad bit miserable BUT it’s a good reset.
Whenever I’m on Prolon, I drink the provided teas like crazy. Their hibiscus tea is my favorite and I try to save as many extra tea bags as I can. With this madeleine recipe, I was able to use my extra stash! (Of course you can use whatever hibiscus tea you like!)
Madeleines are not an easy cookie to make. You want to get the perfect hump – not flat…but also not camel-esque. I refuse to use baking powder in my madeleine recipe. I let the other ingredients do the job on their own.
In trying out this recipe, I obtained all kinds off different humps in the madeleines. The batch pictured did not have a great hump, hardly any hump to be honest, but the color was exactly what I was aiming for, a glorious purple!
I know exactly what I did wrong in this batch. I melted all of the butter together and then scooped out the butter for the pan. Should have melted that separately. Too much butter got into the mix and it was just too runny, even after chilling overnight.
True confession, I covered these in chocolate to hide the fact they had no hump. Delicious improvisation! Give these a go and let me know what you think!
Hibiscus and Lemon Madeleines
- 1/2 cup butter plus 3 tbsp. – separated
- 1/2 cup granulated sugar
- 1 cup all purpose flour plus 1 tbsp – separated
- 2/3 cup dry hibiscus tea leaves to be divided
- 2 large eggs at room temperature
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 2 tbsp fresh lemon juice
- Melt 1/2 stick of butter in small pan on medium low with 1/4 cup dry hibiscus tea leaves.
- Let butter cool slightly while working on steps 3-5
- Whisk together 1 cup of flour, all except 1 tbsp of the remaining hibiscus leaves, and sugar in medium mixing bowl
- In small mixing bowl, whisk the eggs with the vanilla salt, and lemon juice until well combined
- Add the wet ingredients to the dry ingredients. Using a spatula or wooden spoon, mix until just combined
- Add in the butter mix and stir until butter incorporated into batter. Careful not to overmix
- Cover the bowl with plastic wrap and refrigerate for no less than one hour. Preferably overnight if possible
- One hour prior to baking, prepare the pans. Melt the 3 tbsp butter and mix in 1 tbsp hibiscus tea leaves plus 1 tsbp flour
- Using a pastry brush, brush the interiors of the shells with the butter/tea/flour mixture until well coated. Place pans in freezer
- When ready to bake, preheat the oven to 350F degrees
- Remove the batter from the fridge along with one pan at a time from the freezer. Scoop 1 tbsp batter into each shell. Do not worry about spreading out the batter. It will spread on its own to fill the shells once in oven
- Place pans in the oven and bake for 12-14 minutes. Check after the first 8 minutes and rotate pans
- When finished baking, the hump should spring back at your touch
- Remove from oven and let cool in pans for 3 minutes. After that time, remove and place on cooling rack
- Decorate as desired! (Chocolate, sprinkles, whatever brings you joy!)
What is your go-to madeleine recipe? Are you team baking powder or anti-baking powder?