i’ve been dying to try something matcha since i have just gotten a bottle of matcha powder from Japan! i kind off love everything Matcha and how it actually comes together so well in the Madeleines. These babies are such easy treats to bake and if you do follow the recipe and chill the batter, i can assure you, you are gonna to get perfect madeleines every time. For those of you who have issues wit finding madeleines pan, you can get them from Daiso (for just $2), Phoon huat or TOTT.
This recipe gives the madeleine an adequate matcha flavor but at the same time not too overpowering which leaves a weird after taste (i’m sure many of you will know what i’m talking about). The texture is absolutely amazing, soft body, a slight crust on the side (how i like it).
This has been such a hit, i have to do an entry on this almost immediately!
(Adapted from “We Love Madeleines)
Yields 18 Regular Size Madeleine
- 55 grams unsalted butter, melted and cooled, plus more for greasing the pans
- 80 grams all purpose flour
- 2 teaspoons matcha
- 2 eggs, at room temperature
- 65 grams caster sugar
- pinch of salt
- 1/2 tsp baking powder
- 1/2 teaspoon vanilla extract
- In a small bowl, sift together the flour, matcha and baking powder, set aside.
- In an electric mixer (or in a medium bowl with a handheld mixer) on high speed, beat the eggs with the sugar, salt and vanilla extract for about 5 minutes, or until the mixture forms ribbons and roughly doubles in volume. Use a rubber spatula, gradually fold the flour mixture into the egg mixture until incorporated. Drizzle in the melted butter and gently fold into the batter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven to 180C.
- Grease madeleine pan with melted butter
- Spoon or pipe the batter into the prepared pan, filling each mold about three-quarters full. Bake until golden brown around the edges, about 10 minutes. (Remember not to over-bake or the madeleines will be dry.)
- Immediately turn out the madeleines onto a wire rack and let cool.