These Matcha Madeleines are buttery and light, crispy and soft, with a subtle yet rich earthy Matcha flavor. They are perfect with a cup of tea or coffee, or perhaps a Matcha green tea Latte.
I’ve been playing in the kitchen with Matcha a lot lately, testing some bread recipes, which still aren’t quite perfected yet. But I was able to squeeze in these Matcha Madeleines for a quick little afternoon treat. Their pretty green color is so fun, and all natural of course. And they are just perfect for a tea party!
How to Make Matcha Madeleines
If you have never made madeleines before, don’t be intimidated by the name or the fact that it is a French pastry. Making madeleines is actually quite simple with very few pertinent steps and ingredients, one of which is obviously Matcha Powder. Mix the Matcha powder in with the flour and set aside.
The eggs get beaten with sugar, salt and vanilla until light in color and creamy. You can see from the photos how the egg mixture looks. It will become very thick and the color is a light creamy yellow. You can use a Stand Mixer or an Electric Hand Mixer for this step to speed up the process with some electrical power. But this will be the only step you’ll use the mixer for.
The next step would be to fold the flour mixture into the egg mixture. You’ll want to use a spatula with a light hand so you don’t release all the air bubbles that you’ve just beaten into the egg mixture. These air bubbles are the only thing that will help these madeleines rise in the oven.
Once you’ve got all the flour incorporated, the last ingredient to be added is butter, as this is after all a French pastry. The butter should be melted and cooled ahead of time. Again, fold the melted butter into the mixture to create a smooth batter. You’ll need to refrigerate the batter for at least an hour before baking.
I love my cookie scoop for diving cookie dough and thicker batter. Prepare a Madeleine Pan by brushing it with some melted butter as well as a light coat of flour. This will help removing them once they are baked much easier. Just be sure to let them cool slightly before you try to pry them out of the pan so you don’t burn yourself.
Do I need to use baking powder in Madeleine recipe? Technically, no. These madeleines are leavened mechanically, using air, beaten into the egg mixture. Sometimes, I will add just a smidge of baking powder (1/4 tsp) to ensure I get the signature Madeleine humps. But you can see from the photo above that these rise perfectly without any chemical leavening.
These Matcha madeleines are buttery yet light, crispy yet soft. And the matcha flavor is subtle yet rich all at the same time. I think it is time for a tea party, wouldn’t you agree? And if you want even more variety of madeleines, check out the recipes below to add to your menu.
- Olive Oil Rosemary Madeleines
- Red Velvet Madeleines
- Chocolate Marble Madeleines
- Peppermint Chocolate Dipped Madeleines
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- Add flour and Matcha powder to a small mixing bowl and stir together with a whisk to distribute evenly.
- In the stand mixer bowl, add the egg, egg yolk, sugar, salt, vanilla extract, and beat on medium high speed until light in color and creamy.
- Add the flour mixture to the egg mixture and fold with a spatula until completely combined. Add the melted and cooled butter, and fold until smooth. Refrigerate the batter for at least 1 hour before baking.
- Preheat the oven to 375°F.
- Brush some melted butter on each cavity of the madeleine pan and sprinkle with flour, tap the pan to cover each cavity completely with flour and shake off the excess.
- Use a small ice cream scoop or tablespoon to divide the batter evenly among 12 cavities. Bake for 12 minutes.
- Remove from the oven and let cool to the touch on a wire rack, flip the pan over and tap the pan until the madeleines fall out. If they don’t fall out easily, use a spatula or a butter knife to lightly pry them from the pan.
- Let madeleines cool completely on the wire rack and dust with powder sugar before serving.
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