Calling all serious matcha fans! Check out these delicate and soft classic French cookies flavored with matcha powder! These Matcha Tea Madeleines make the most delightful sweet treat. Invite your friends over and enjoy Japanese tea-like sencha, hojicha, or genmaicha!
TIPS ON MAKING MADELEINES
1. CHOOSE THE RIGHT MATCHA
Make sure that you choose a matcha tea that is 100% pure, culinary grade. This means that the tea is designed for cooking and baking purposes, and does not contain any harmful toxins or byproducts that some cheaper teas may contain.
MyMatcha tea fits both the criteria as it is 100% organic and culinary grade, made with the finest ingredients, and grown under optimum conditions.
2. BEAT EGGS AND SUGAR PROPERLY
Madeleine's are a type of sponge cake, meaning that it is important that they have some volume. In order to get this right, the eggs used need to be room temperature so that they disperse more easily. If you forget to take them out the fridge, simply leave them in warm water for a few minutes..
After beating the eggs with an electric hand mixer or stand mixer until foamy, beat in the sugar bit by bit until the egg mixture becomes thick and pale. When the beater is lifted, the batter should fall back like a ribbon into the bowl. If you don’t get it to this point, your madeleines will be dense and will not have much rise.
3. DO NOT OVERMIX THE BATTER
In a separate bowl, toss in the dry ingredients together. Then, fold them into the beaten egg mixture. As not to deflate the air in the batter, add in the melted butter little by little into the mixture. You need to pay attention to avoid over mixing the batter so that your madeleines do not get dense and tough.
4. CHILL THE BATTER
Madeleine batter needs to chill out in the refrigerator for about 1 hour before baking. Letting the batter rest in the refrigerator helps in creating taller bump, which is what gives them their signature look. The taller it is, the fluffier the cake. You can start to preheat the oven 10 minutes before letting the batter out from the refrigerator and scooping it into the molds of the pan.
5. CHOOSE THE RIGHT MOLDS
There are so many kinds of madeleine mold material to choose from non-stick, aluminium, and silicone. Non-stick and silicone molds help to make unmolding and clean up easier. However, madeleines made with silicone molds will not brown like it should or crisp up the edges, while the one made with non stick molds come out too dark. I really recommend buying aluminium madeleine molds as they make madeleine pretty crispy with a light brownish color. You just need to grease and dust the molds with flour, and they should come out easily.
Can I bake madeleines in another pan? Yes, you can use a mini muffin pan, but the cake’s texture will be different. More importantly, you will not get the iconic shell-like shape on the bottom like how madeleines should be.
YOU’LL NEED:
- 1/4 cup unsalted butter melted (55 gr)
- 1 egg
- 1/4 tsp vanilla extract
- 1/3 cup granulated sugar (65 gr)
- 1/2 cup all-purpose flour (60 gr)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp MyMatcha powder
- 1/2 cup white chocolate melted (70 gr, optional)
- toasted black sesame seeds (optional)
INSTRUCTIONS:
STEP 01. In a medium bowl, sift all-purpose flour, salt, baking powder, and matcha powder. Stir together to combine.
STEP 02. In another medium bowl, whisk the eggs with vanilla extract until the eggs are frothy. Slowly add in sugar and whisk for another 5 minutes.
STEP 03. Mix in the egg with the other ingredients and stir with a spatula until well-mixed. Stir in melted butter little by little into the batter until combined.
STEP 04. Cover the bowl with plastic wrap and refrigerate to rest the batter for 1 hour or up to overnight.
STEP 05. Preheat the oven to 190°C. Grease the madeleine tin with melted butter and then flour the tin.
STEP 06. Remove the batter from the fridge. Fill each mold in the tin with 1 tablespoon of the batter (about 3/4 of the way full).
STEP 07. Bake for 10-13 minutes, or until the madeleines’ edges look done and the tops spring back when touched.
STEP 08. Remove the madeleines from the oven and let them cool for a few minutes. Using a fork, gently loosen the madeleines from their tin and then tip the whole tin out onto a cooling rack or tea towel.
STEP 09. Melt the white chocolate and dip the cooled madeleines halfway down diagonally, then place them on a clean surface to cool down. If you want you can sprinkle some sesame seeds on top for some extra flavour!
And that's it! It's now time to enjoy and share these delicious treats with your friends and family! Trust me, they will be more than impressed. 😍