- Perfectly domed, ultra-soft matcha madeleines to satisfy your sweet cravings.
- The hump trick: prepare the batter the day before and keep it chilled.
- A blend of premium matcha and organic culinary-grade matcha for flavor and color.
Delighted to be back with a matcha madeleine recipe that's perfectly domed and above all, mega soft (it's like eating a cloud—and even then, I'm sure clouds are less soft than my madeleines). They're perfect for satisfying little sweet cravings and getting your dose of matcha.
The famous hump characteristic of madeleines is the result of thermal shock during baking. Not always easy to master—the little trick is to prepare your madeleine batter the day before and keep it in the fridge until baking the next day.
I used organic premium matcha tea as well as organic culinary-grade matcha tea to make these madeleines.
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Preparing the matcha tea madeleines
Ingredients (for about 20 madeleines):
- 2 organic eggs
- 85g of organic granulated sugar
- 7g of organic honey
- 7g of organic culinary-grade matcha
- 7g of organic premium matcha
- 1 pinch of salt
- 100g of organic T55 flour
- 3g of baking powder
- 85g of organic butter
Start by melting the butter with the honey over low heat in a small saucepan. Then let it cool.
Whisk the whole eggs with the granulated 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 folding in the tempered melted butter, cover the mixture with plastic wrap pressed against the surface and store in the fridge for at least 6-7 hours (or ideally overnight).
The next day, butter and flour the madeleine molds. Place a generous teaspoonful of batter into each mold.
Bake at 180°C for 10 minutes.
You can watch the baking through the oven door and it's quite fun: the madeleines first form a little dip, and as the minutes go by, the hump gradually forms.
Let the matcha madeleines cool on a wire rack and enjoy them fairly quickly to make the most of their softness. Otherwise, you can still keep them for a while in an airtight container.
Happy baking!
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Olivia is passionate: she's 19 years old and loves music, drawing, and pastry.
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