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Matcha Madeleines

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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.

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

  1. Preheat the oven to 375°F (190°C). Grease and lightly flour a madeleine pan.
  2. Whisk together the flour, matcha powder, baking powder, and salt.
  3. In a separate bowl, beat the eggs and sugar until pale, thick, and fluffy.
  4. Mix in the honey and vanilla extract until well combined.
  5. Gently fold the dry ingredients into the wet ingredients.
  6. Slowly fold in the melted butter until the batter is smooth. Stir in the lemon zest if using.
  7. Cover and refrigerate the batter for 1 hour.
  8. Spoon or pipe the batter into the prepared madeleine pan, filling each cavity about three-quarters full.
  9. Bake for about 10 minutes, or until the edges are lightly golden and the cakes spring back when gently touched.
  10. 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

Find it online: https://thefamilycooking.com/matcha-madeleines/