Ever since I had butterfly pea tea at a boba shop, I was intrigued by the vibrant blue color. Add to fact that it turns purple when a citrus is added, and you have me hooked! I bought a bag off of Amazon because I couldn't find any in the Asian markets around me, and proceeded to test.
The bag came with dried flowers, so I pulverized some into a powder. It has a very light herbal flavor but it can be easily masked by other ingredients. My first attempt to dye mooncakes didn't work because yellow mung beans and blue flower powder = gross green puke color. For my second try, I decided to try baking with it...and here you have my blue madeleines!
I thought about adding lemon for flavor and to see if the madeleines would become purple, but I think there needs to be more lemon juice for the purple to happen. Either way, my friends liked the lemon taste, and I was told that these madeleines looked like mermaid cookies 😋 Try it out yourself!
- 1 stick unsalted butter
- 1 tbsp butterfly pea powder
- 2/3 cup white sugar
- 1/2 tsp baking powder
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 tsp salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Melt the butter and whisk in the butterfly pea powder. You'll get this super beautiful royal blue color! Set it aside.
- Mix together the eggs, vanilla extract, lemon juice, and lemon zest.
- Mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients slowly.
- Finally, mix in the butter. I used my KitchenAid and then switched to a spatula to make sure it is all incorporated together.
- Put your batter in the fridge for at least 1 hour.
- After your dough has rested, preheat your oven to 350 degrees.
- Flour and butter your madeleine pans OR use the baking spray from Pam that has flour and butter. Put a dollop of batter into each mold. I scooped just over a tablespoon into each of mine.
- Bake for 10-12 minutes. Usually, you can tell if madeleines are ready when they're golden brown, but, with the blue ones, just press lightly on the hump. If it's springy, they're done!
- Let the madeleines cool in the pan for a minute or two before popping them out onto a cooling rack. When you're ready to eat them, dust powdered sugar on top!