Organic matcha tea madeleines

I'm delighted to be back with a recipe for matcha madeleines that are beautifully domed and, above all, incredibly moist (they're like eating a cloud, and even then, I'm sure clouds are less moist than my madeleines). They're perfect for satisfying those little cravings for sweetness and getting your dose of matcha.

The famous bump characteristic of madeleines is the result of a thermal shock during baking. Not always easy to master, the trick is to prepare the madeleine batter the day before and place it in the refrigerator until baking the next day.

I used organic premium matcha and organic culinary matcha to realise these madeleines.

Preparation of matcha tea madeleines

Get the recipe PDF here

Ingredients (for about 20 madeleines):

• 2 organic eggs
• 85g organic powdered sugar
• 7g of organic honey
• 7g of organic culinary matcha
• 7g of organic premium matcha
• 1 pinch of salt
• 100g organic T55 flour
• 3g baking powder
• 85g organic butter

Start by melting the butter with the honey over smooth heat in a small saucepan. Then let it cool.

Whisk the whole eggs with the powdered sugar. Dilute the matcha in a little milk, just enough to form a slightly soft paste. Add it to the previous mixture and whisk well. Add the salt, flour, and baking powder and mix well. Finish by adding the melted butter at room temperature, cover the mixture with plastic wrap, and store it in the refrigerator for at least 6-7 hours (ideally overnight).

The next day, butter and flour the madeleine moulds. Place the equivalent of a generous teaspoon in each mould.

Bake at 180°C for 10 minutes.

You can watch the baking process through the oven door, which is quite fun. The madeleines first form a small hollow, and as the minutes pass, the bump forms.

Let the matcha madeleines cool on a wire rack and eat them fairly quickly to enjoy their full softness. If not, they can still be stored for a while in an airtight container.

Good luck!

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