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.
Keyword: madeleine, matcha
Author: Namiko Chen
½cupunsalted butter, (1 stick, 4 oz, 8 Tbsp; plus 1 Tbsp for coating the pans)
1cupall-purpose flour (plain flour), (plus 1 Tbsp for dusting the pans; If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 120 g.)
¼tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
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 (133 g) sugar. Then sift 1 cup (120 g) all-purpose flour, ¼ tsp salt, 1 tsp baking powder, and 1 Tbsp (6 g) matcha (green tea powder).
Whisk all together to combine.
In a medium bowl, whisk together 2 eggs and 1 Tbsp milk till frothy.
Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. Mix until just blended and do not over mix.
Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended). If you don't bake it soon, put the batter in an airtight bag and store it in the freezer for up to 2 weeks.
Center a rack in the oven and preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Melt the 1 Tbsp butter in the 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 batter with a 1-tablespoon 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.
Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.
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 of 1 cup of all-purpose flour varies depends on how you measure it. A properly measured cup of flour weighs 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.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.