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Matcha Madeleines

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.

Matcha madeleines dusted with powder sugar in a madeleine panI’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!

Matcha madeleines on a plate with a cup of tea

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.Flour and matcha powder mixed together in a small mixing bowl

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.Beating eggs with sugar, salt and vanilla in a stand mixer

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.Folding matcha & flour into the egg mixture

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.Folding melted butter into the matcha madeleine batter

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.Dividing matcha madeleine batter into the madeleine pan for bakingMatcha madeleines in a baking pan

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.

Matcha madeleines dusted with powder sugar in a madeleine panThese 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.

Matcha madeleines dusted with powder sugar on a cooling rack next to a bowl of matcha powderIf 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!

Matcha madeleines dusted with powder sugar in a madeleine pan

Matcha Madeleines

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.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: French, Japanese
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12
Calories: 120kcal
Author: Trang


  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • A pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour
  • 1 tablespoon Matcha powder
  • 3 oz unsalted butter (melted & cooled)
  • Extra butter and flour for the Madeleine pan
  • Powder sugar for dusting


  • 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.


Serving: 28g | Calories: 120kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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  1. Amy
    June 15, 2020 /

    I went into this thinking I would not care for the matcha taste…
    I LOVE these! I even caught my son eating one with his coffee this morn…def a do again recipe for this family! 💚

    • Trang
      June 15, 2020 /

      Thanks Amy! I’m glad you end up liking the matcha taste 🙂 There’s always another flavor you can try too (vanilla or marble).

  2. LauraD
    December 12, 2019 /

    I so want to make these matcha mandeleines. Can I make the 2 days before serving. ? Also how should I store them?

    • Trang
      December 13, 2019 /

      Yes, you can make them ahead 2 days and just store them at room temperature in an airtight container.

  3. Jordan Garcia
    September 21, 2019 /

    I’ve made this recipe once before and they were amazing! I’m making them again for my coworkers and I was just wondering if the batter could made in advance? And how long can it be kept in the refrigerator?

    • Trang
      September 22, 2019 /

      Hey Jordan, the batter can certainly be kept overnight in the fridge. I haven’t made them well in advance but typically cookie batter would be fine for about 3 days once mixed, so I would think you can make these a couple of days up to 3 days in advance if you want.

  4. March 10, 2019 /

    Adding matcha to madeleines is genius – these would be perfect for a tea party. I’ve had a madeleine pan gathering dust in my cabinets for years, I think it’s time to finally put it to use!

    • Trang
      March 10, 2019 /

      Thanks Randalle, it’s time to dust off that pan and get baking!

  5. March 7, 2019 /

    5 stars
    I’ve never made madeleines and I love the colour the matcha powder gives these ones. The step by step photos are fantastic and make them seem very approachable.

  6. Kenneth Orloff
    March 4, 2019 /

    5 stars
    Gonna ask Mai to make these with a powdered Splenda.

    • Trang
      March 5, 2019 /

      Hope it works, let me know! 🙂

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