Delicate and soft classic French cookies flavored with matcha powder, these Green Tea Madeleines make the most delightful sweet treat. Invite your friends over and enjoy it with Japanese tea like sencha, hojicha, or genmaicha.
Gather all the ingredients.
Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
In a large bowl, add ⅔ cup sugar. Then sift 1 cup all-purpose flour, a pinch of salt, 1 tsp. baking powder, and 1 Tbsp. matcha (green tea powder).
Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
Melt the 1 Tbsp. butter in microwave. Using a pastry brush, brush butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp. flour over the molds.
Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. I scoop the butter with a 1-Tbsp. measuring spoon and transfer the batter into each mold with a mini rubber spatula. No need to smooth out the batter in the mold as it’ll melt in the oven.
Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the molds 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 confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.
Madeleines get dry rather fast and are best eaten within a few hours after they came out of the oven. To store them longer, let the madeleines cool COMPLETELY. Then you can freeze them (they'll keep for 2 months) or place them in a Ziplock bag (and enjoy within 48 hours). Defrost the madeleines at room temperature first before dusting with confectioner’s sugar. The nice crunch they have right after being baked will slowly fade away and the madeleines will become soft.
All-purpose flour: The weight for 1 cup of all-purpose flour varies depends on how you measure it. A properly measured cup of flour weights 120 g (4.25 oz). When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.
Equipment You will need:
Recipe adapted from Julia Child's "From Julia Child's Kitchen”. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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