A few weeks ago I shared my tour of the Round Pond winery and olive oil mill. Ever since then, I can't stop thinking about all of the uses for their flavored olive oil. It had been a while since I made madeleines. They are pretty easy to bake but require a little bit of patience as you wait for the dough to chill. I had a thought, what if I used olive oil instead of butter (I can just hear the French screaming)? What if I took it one step further and used Round Pond's Meyer Lemon olive oil to give it one more lemon-ey twist?
The result is below. The madeleines turned out perfectly and tasted incredible (if I do say so myself). I based my recipe on David Lebovitz's with a few substitutions (namely the olive oil).
Olive Oil Madeleines with Lemon Earl Grey Glaze
- 3 large eggs, at room temperature
- 2/3 cup granulated sugar
- Rounded 1/8 teaspoon salt
- 1 1/4 cup flour
- 1 teaspoon baking powder
- Zest of one small lemon (this makes it extra lemon-ey)
- 7 1/2 tablespoons of Meyer Lemon Olive Oil
2 Earl Gray Tea Bags
- 3/4 cup (150g) powdered sugar
- 1 tablespoon freshly-squeezed lemon juice
- 2 tablespoons water
- Step No. 1
- Brush the indentations of a madeleine mold with olive oil. Dust with flour, tap off any excess, and place in the fridge or freezer.
Step No. 2
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
Step No. 3
Mix the flour and baking powder. Slowly fold into the wet mixture.
Step No. 4
Add the lemon zest to the olive oil, then dribble the olive oil into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the olive oil. Fold just until all the olive oil is incorporated.
Step No. 5
Cover with plastic wrap and put in the freezer or refridgerator for about an hour until firm and cold.
Step No. 6
While batter cools, mix lemon juice and water in a microwavable bowl. Put in the microwave for 40 sec until steaming hot. Add two tea bags to lemon water and let sit for 5 mins.
Step No. 7
Set oven to 425 degrees. Mix together lemon juice tea mixture with powdered sugar. Set aside.
Step No. 8
Spoon one scoop of cooled dough into molds. Fill it so it is about 3/4 full but do not spread batter.
Step No. 9
Bake for about 8-10 minutes until edges are golden brown and tops are set.
Step No. 9
Pop out of molds and set on a drying rack to cool. Once cool to the touch, dip shell side into the glaze and allow excess to drip down.
Enjoy with a spot of tea as a perfect afternoon treat.
So pretty and, even more important, tasty.
This post was done in collaboration with Round Pond Winery and Olive Mill. Thank you for supporting the brands featured on this blog.