If you’ve hung out here for awhile, you know that I’m a girl that likes to do some dipping of my baked goods in drinks. Caramel Madeleines are the perfect tea dipping cakes. Well, any madeleine is the perfect dipping cake. I’m always up the air on whether I should call them cake or cookie, but I’m kind of pretty sure they’re considered cakes even though I watched them kind of accept them as a cookie on the holiday baking challenge last year.
What I’m getting at is that I won’t judge you if you don’t judge me. Deal? Deal! If you want to make these caramel madeleines, you will need a specialty pan. But these little guys are well worth the cost AND you can experiment with y0ur own recipes. Oh, I do happen to have a chocolate mint chip madeleine recipe as well.
I had some delicious salted caramel coating chocolate left over from a previous project I was working on and thought little wooden salted caramel chocolate spoons would be the perfect addition for the tea. If you love your tea sweetened a little, these guys are perfect. It takes a few minutes of stirring to get the chocolate mixed into the very hot tea, because chocolate and water are natural enemies but they do come together and make a slightly creamy, sweetened tea. It goes perfectly with this Salted Caramel Bigelow tea that I’ve been drinking.
I picked up mine on my weekly Walmart trip like I do most of all my goodies. You can find it in the aisle with the bread, peanut butters and jams. Because I’m your girl, I’ll show you myself! I picked up the Salted Caramel, but the Pumpkin Spice looked good too. I promised I was done with pumpkin until next year and I didn’t want to break my promise.
I feel like during the holiday season my baking picks up so much. It reminds me of all the fun times I’ve had baking with my mom and grandma. As I’m finishing up this post, I’m sitting at my parents working on a batch of Christmas sugar cookies with my mama since I won’t see her again until Christmas Eve night. I’m sure my grandma would have loved to join us if she was still with us. She would have sat down with her stack of cookies and dipped them in her tea while telling a story from one of her recent reads. I’m pretty that’s where my love of hot tea came from. My love for iced tea definitely came from hot summers at home as a child with tall glasses of iced tea after playing outside.
- 1/4 cup salted caramel candy melts
- 1/2 tsp. coarse salt
- 6 spoons
- Preheat oven to 350 degrees. Spray the madeleine pan with non-stick cooking spray and dust with flour. The flour is crucial otherwise the bits of caramel will definitely stick to the pan.
- In a medium bowl, add in the flour and baking powder. Whisk to combine. Set aside.
- In a separate bowl, add in the eggs, sugars, and salt. Whip on medium speed until light and fluffy. This will take about 2 minutes.
- Sift in a third of the flour. Fold in with a spatula and add in another third of sifted flour. Repeat until all the flour is incorporated.
- Add in the butter, vanilla and caramel bits. Mix until combined. Place in the fridge and let sit for about 10 minutes to firm up slightly.
- Pour the dough into the pans and place into the oven to bake.
- Let bake for about 10 - 12 minutes or until done. As soon as they're done, flip them out onto a wire rack to cool. This will help prevent the caramel bits from sticking to the pan. You want to keep those bits inside the madeleines, right?
- Heat the candy melts in a glass bowl for 30 seconds. Stir and repeating microwaving for 30 seconds and stirring until smooth.
- Pour the candy melts into a sandwich bag and cut a small hole in the corner. Pipe the candy melts into the spoons. Sprinkle a few pieces of salt on top of the chocolate while it's still warm.
- Let cool and stir in a hot beverage. It can take a bit to incorporate into a water based drink because the chocolate and water are enemies. Just keep stirring and make sure the drink is hot!
What do you love with a hot cup of tea?
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