Matcha Madeleines

Sophisticated little matcha treats

When I think of a sweet little treat I think of madeleines. They don’t require too much technique, but they do require time. When making them you must let them rest in the fridge, preferably overnight. If you don’t, they don’t form those perfect little pearls, also known as the humps.

Room Temperature Eggs: Eggs are the most important ingredient in these madeleines. They emulsify the batter. Make sure your eggs are at room temperature, as cold eggs can make it difficult for the flour to absorb properly and may also cause the butter to solidify when mixing the dough.

Let the Batter Rest: The baking powder in this batter needs time to rest. Allowing the batter to rest overnight helps the madeleines form the perfect humps.

Adjusting Flour for Matcha: Since we’re adding matcha powder, we need to remove 2 tsp of flour from the measured amount. This ensures the batter has the right moisture balance.

Recipe:

Ingredients:

• 8 Tbsp unsalted butter (1 stick)

• 1 Tbsp dark brown sugar

• 2 tsp honey

• ½ cup sugar

• ½ tsp salt

• ½ cup all-purpose flour (minus 2 tsp)

• ½ cup cake flour

• ½ tsp baking powder

• 2 tsp matcha powder

• 3 eggs, room temperature

• ½ lemon, grated zest

• 1 tsp vanilla extract

Tools:

• Spatula

• Lemon zester

• Piping bag

• Madeleine pan

Instructions

Day 1: Making the Batter

1. In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir with a heatproof spatula to prevent the butter from burning.

2. In a mixing bowl, whisk together the sugar, salt, flours, matcha powder, and baking powder.

3. Form a well in the center of the dry ingredients. Add the eggs one by one, whisking to incorporate each before adding the next.

4. Once the eggs are fully incorporated and the batter is smooth, slowly whisk in the melted butter. Add the lemon zest and whisk until combined. The batter will be runny and should form a figure 8 when drizzled.

5. Cover the batter with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate overnight.

Day 2: Baking and Serving

1. Preheat the oven to 350°F (175°C).

2. Transfer the batter to a piping bag and cut a ½-inch opening at the tip.

3. (Optional) Lightly spray your madeleine pan with non-stick spray if it isn’t non-stick.

4. Pipe the batter into the madeleine pan cavities, filling each about ¾ full.

5. Place an upside-down sheet pan on the oven rack, then place the madeleine pan on top. This helps the heat circulate evenly around the mold.

6. Bake for 8-10 minutes, rotating the pan 180 degrees halfway through. Once the madeleines develop their humps and are firm to the touch, remove them from the oven and immediately unmold to stop the cooking process.

Matcha Chocolate Covering:

Ingredients:

• 1 cup white chocolate

• 1 Tbsp matcha powder

Recipe

1. Melt the white chocolate and stir until smooth.

2. Sift the matcha powder into the melted chocolate and whisk until fully combined and lump-free.

3. Spoon about 2 tsp of the matcha chocolate mixture into the madeleine pans, then press the baked madeleines into the chocolate.

4. Let the chocolate set in the fridge for 10-20 minutes. Once set, tap the pan to release the madeleines. If they don’t release easily, warm the bottom of the pan with hot water to help them slide out.

And enjoy your delicious Matcha Madeleines!

Let me know if there's anything else you'd like to adjust!