Matcha Madeleines

By Matcha Maiden

Heard of Matcha Madeleines? These are French cookies flavoured with the Matcha that we all know and love! Side note: they pair perfectly with Japanese Sencha tea.

Ingredients

  • ½ cup unsalted butter, (plus 1 tbsp for coating the pans)
  • ⅔ cup sugar
  • 1 cup plain flour (plus 1 tbsp for dusting the pans)
  • ¼ tsp kosher salt (use half for table salt)
  • 1 tsp baking powder
  • 1 tbsp Matcha powder
  • 2 large room temperature eggs (50g each without the shell)
  • 1 tbsp room temperature whole milk
  • Optional for dusting – 1 tbsp powdered sugar

NOTE: You will need two madeleine pans.

Method

  1. Melt the unsalted butter in a small saucepan over medium low heat. Once melted, transfer to a small bowl and let it cool.
  2. In a large bowl, add ⅔ cup sugar. Then sift 1 cup flour, ¼ tsp salt, 1 tsp baking powder, and 1 tbsp Matcha powder.
  3. Whisk all together and combine.
  4. In a medium bowl, whisk together 2 eggs and 1 tbsp milk until frothy.
  5. Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
  6. Slowly add half of the cooled melted butter. Blend the butter and mixture well before you add more butter. Mix until just blended. Do not over mix.
  7. Cover the bowl with plastic wrap and pop in the fridge for 3 hours, or overnight.
  8. Centre a rack in the oven and preheat the oven to 190°C. Reduce cooking temperature by 15ºC for a convection oven.
  9. Melt the 1 tbsp butter. Using a pastry brush, brush butter in the moulds of two 12 full-size shell-shaped madeleine pans. Lightly dust 1 tbsp flour over the moulds.
  10. Remove the batter from the fridge and fill each mould in the madeleine pan with 1 tbsp of batter. Scoop the batter with a 1-tbsp measuring spoon and transfer the batter into each mould with a mini spatula. No need to smooth it out – it’ll melt in the oven.
  11. Bake at 190°C for 11-13 minutes, or until the madeleines’ edges are done and the tops spring back when touched.
  12. Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the moulds and transfer them onto a cooling rack.

The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with sugar if desired.

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