Why I’ll Love This Recipe
I love how these madeleines are soft, fluffy, and lightly crisp around the edges. The matcha gives them a subtle depth of flavor without overpowering the buttery cake, making every bite perfectly balanced. I also enjoy that they bake quickly and look beautiful with very little effort, making them ideal whenever I want an elegant homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Matcha powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Honey
- Vanilla extract
- Unsalted butter, melted and slightly cooled
- Lemon zest (optional)
Directions
- I grease and lightly flour a madeleine pan, then preheat the oven.
- I whisk together the flour, matcha powder, baking powder, and salt.
- In a separate bowl, I beat the eggs and sugar until the mixture becomes pale, thick, and fluffy.
- I mix in the honey and vanilla extract until fully combined.
- I gently fold the dry ingredients into the wet ingredients, taking care not to deflate the batter.
- I slowly fold in the melted butter until the batter is smooth.
- If I’m using lemon zest, I stir it in at this stage.
- I cover the batter and refrigerate it to help develop the signature madeleine hump during baking.
- I spoon or pipe the batter into the prepared madeleine pan, filling each cavity about three-quarters full.
- I bake until the madeleines are lightly golden around the edges and spring back when gently touched.
- I let them cool for a few minutes before removing them from the pan and transferring them to a wire rack.
Servings and Timing
- Servings: 12 madeleines
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
Variations
- I dip the cooled madeleines in melted white chocolate for a sweeter finish.
- I add finely grated lemon or orange zest for a bright citrus flavor.
- I sprinkle black sesame seeds over the batter before baking for extra texture.
- I mix mini white chocolate chips into the batter for added richness.
- I dust the finished madeleines with powdered sugar or a little extra matcha powder before serving.
Storage/Reheating
I store the madeleines in an airtight container at room temperature for up to 3 days, where they remain soft and flavorful. For longer storage, I freeze them in a freezer-safe container for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them in a 300°F (150°C) oven for 3 to 5 minutes to refresh their delicate texture.
FAQs
Why should I chill the batter before baking?
I chill the batter because the temperature difference between the cold batter and the hot oven helps create the signature hump that madeleines are known for.
Can I use culinary-grade matcha?
Yes. I prefer culinary-grade matcha for baking because it provides vibrant color and excellent flavor while being more affordable than ceremonial-grade matcha.
Do I need a madeleine pan?
Yes. I use a madeleine pan to achieve the traditional shell shape and the best baking results.
Why are my madeleines dry?
I avoid overbaking them because even a few extra minutes in the oven can make these delicate cakes lose their soft, tender texture.
Can I make the batter ahead of time?
Yes. I often prepare the batter the night before and keep it covered in the refrigerator until I’m ready to bake the madeleines the next day.
Conclusion
I love making these Matcha Madeleines whenever I want a light, buttery dessert with an elegant presentation. Their delicate crumb, beautiful shell shape, and subtle matcha flavor make them a delightful addition to tea time, dessert tables, or homemade gift boxes. Whether I enjoy them fresh from the oven or paired with a warm cup of tea, these madeleines are always a timeless favorite.
PrintMatcha Madeleines
Matcha Madeleines are delicate French sponge cakes with a buttery crumb and a subtle earthy matcha flavor. Their signature shell shape and tender texture make them perfect for tea time, brunch, or elegant desserts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 madeleines
- Category: Dessert
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease and lightly flour a madeleine pan.
- Whisk together the flour, matcha powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until pale, thick, and fluffy.
- Mix in the honey and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients.
- Slowly fold in the melted butter until the batter is smooth. Stir in the lemon zest if using.
- Cover and refrigerate the batter for 1 hour.
- Spoon or pipe the batter into the prepared madeleine pan, filling each cavity about three-quarters full.
- Bake for about 10 minutes, or until the edges are lightly golden and the cakes spring back when gently touched.
- Cool for a few minutes before removing from the pan and transferring to a wire rack.
Notes
- Chilling the batter helps create the signature madeleine hump.
- Use culinary-grade matcha for vibrant color and balanced flavor.
- Dip cooled madeleines in melted white chocolate for an elegant finish.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Warm briefly in a 300°F (150°C) oven to refresh their texture.
Nutrition
- Serving Size: 1 madeleine
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 45 mg
