Hibiscus and Lemon Madeleines

Routinely Rachel
by Routinely Rachel
24 Cookies
34 min

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 testing 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.

Give these a go and let me know what you think!

Important to butter the pans!

Hibiscus and Lemon Madeleines
Recipe details
  • 24  Cookies
  • Prep time: 20 Minutes Cook time: 14 Minutes Total time: 34 min
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Main Ingredients
  • 1/2 cup butter (1 stick)
  • 1/2 cup granulated sugar
  • 1 cup ap flour
  • 1/2 cup hibiscus tea (loose tea)
  • 2 large eggs at room temperature
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • 2 tbsp fresh lemon juice
For Pan
  • 3 tbsp butter (melted)
  • 2 tbsp hibiscus tea (loose tea)
  • 1 tbsp ap flour
Toppings (optional- just suggestions)
  • Sifted powdered sugar for dusting
  • 1 cup chocolate ganache
  • Sprinkles

Melt 1/2 stick of butter in small pan on stove with 1/4 cup dry hibiscus tea leaves. Set 1 tbsp hibiscus leaves and 3
Let butter cool slightly while working on steps 3-5
While butter cooling, whisk together 1 cup of flour, remaining hibiscus tea leaves, and sugar in medium mixing bowl.
In a 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 over mix.
Cover the bowl with plastic wrap and refrigerate for no less than one hour. Preferably overnight if possible.
At least one hour prior to baking, prepare the pans. Melt the 3 tbsp butter and mix in 1 tbsp hibiscus tea leaves and 1 tbsp flour. Using a pastry brush, brush the interiors of the shells with the butter/tea/flour mixture until well coated. Place pans in freezer for at least an hour.
When ready to bake, preheat the oven to 350 F degrees.
Remove the batter from the fridge along with one pan from the freezer. Scoop 1 tbsp of batter into each shell. Once first pan filled, take out second pan. 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 the 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!