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Matcha Madeleines Recipe

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3.9 from 12 reviews

Delightfully light and fluffy Matcha Madeleines infused with earthy matcha powder and a hint of vanilla. These classic French butter cakes are gently baked to perfection, featuring a characteristic hump and a delicate crumb. Perfect for an elegant tea-time treat dusted lightly with confectioners sugar.

  • Total Time: 3 hours 32 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract

Dry Ingredients

  • ⅓ cup + 2 Tablespoons (93 g) granulated sugar
  • ¾ cup (90 g) all-purpose flour
  • 2 teaspoons matcha powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

For Dusting

  • Confectioners sugar (powdered sugar)

Instructions

  1. Melt Butter: Melt the unsalted butter and set it aside to cool slightly while preparing the other components.
  2. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and egg yolk until light in color. Slowly add the granulated sugar and continue beating until the mixture becomes thick and pale, about 3-5 minutes. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking powder, and kosher salt to ensure even distribution of the leavening and matcha.
  4. Fold Dry into Wet: Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.
  5. Add Butter: Fold in the cooled melted butter in two additions until fully incorporated into the batter.
  6. Chill Batter: Transfer the batter to an airtight container and refrigerate for at least three hours, preferably overnight, to allow the batter to rest and thicken.
  7. Prepare Oven and Pan: Preheat the oven to 375°F (190°C). Butter and flour a 12-cavity madeleine pan, tapping out any excess flour.
  8. Fill Pan: Fill each cavity about ¾ full with batter using a piping bag, small cookie scoop, or two spoons for even distribution.
  9. Bake: Bake the madeleines for 10-12 minutes until they develop a characteristic hump and the tops spring back when gently pressed.
  10. Cool and Unmold: Allow the madeleines to cool in the pan for one minute before inverting onto a cooling rack. Let them cool slightly.
  11. Dust and Serve: Dust the cooled madeleines lightly with confectioners sugar and serve immediately for best flavor and texture, as they are best enjoyed the same day.

Notes

  • The batter requires chilling to develop the signature texture and to prevent spreading during baking.
  • Ensure the butter is cooled but still pourable before folding to avoid cooking the eggs prematurely.
  • Use a high-quality matcha powder for the best flavor and vibrant color.
  • Madeleines are best eaten the same day for optimal freshness and texture.
  • Butter and flour the pan thoroughly to ensure easy release.
  • Handling the batter gently preserves air bubbles essential for the light crumb.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/matcha-madeleines-recipe/