Flower-Shaped Madeleine Cookies with Blue Tea (Butterfly Pea) on Almond Flour
French classic in a modern interpretation. Madeleines with blue butterfly pea tea are perfect with morning coffee: vivid natural blue color, buckwheat honey aroma, and delicate almond taste - an excellent start to the day!
Updated : 24 February, 2026
Easy
More than 1 hour.
Ingredients
6 grams
Blue tea
118 grams
Eggs
60 grams
Sugar
40 grams
Honey
40 grams
Almond flour
70 grams
Wheat flour
10 grams
Cornstarch
1 grams
Salt
5 grams
Baking powder
100 grams
Butter
50 grams
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Get a whisk ready.
Step 2
Grind the sugar and clitoria flowers (blue tea) in a coffee grinder.
Step 3
Crack the eggs into a bowl.
Step 4
Whisk the eggs. If needed, warm the honey briefly in the microwave.
Step 5
Pour the honey into the eggs and add the clitoria-and-sugar powder. Whisk to combine.
Step 6
Prepare all dry ingredients: flour, starch, baking powder, almond flour, and salt. Sift everything through a coarse sieve.
Step 7
Whisk the dry ingredients into one uniform mixture.
Step 8
Add the flour mixture to the egg mixture in 2-3 additions. Whisk well.
Step 9
Add the cream to the batter. Warm the cream first if it was refrigerated.
Step 10
The batter will be runny at first - don’t worry.
Step 11
Cover with plastic wrap pressed directly onto the surface and chill for at least 2-3 hours, preferably overnight.
Step 12
Once the batter has rested and thickened, continue. When you’re ready to bake, turn on the oven.
Step 13
Stir the batter with a spatula and transfer it to a piping bag.
Step 14
Pipe the batter into a silicone mold; greasing is not necessary. Don’t fill the cavities to the top - pipe about 3/4 full.
Step 15
Bake in an oven preheated to 230°C (446°F) for 5 minutes, then reduce to 180°C (356°F) and bake for 10 more minutes.
Step 16
You should get those characteristic little “bumps” on top - this is what makes madeleines madeleines!
Step 17
Transfer to a rack and cool. You can dust with powdered sugar, coat with glaze, or just eat them right away.
Author note
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