In France, we have tasted many French pastry desserts including delicious and soft madeleines. Madeleines are a French tea cake that have the scalloped shell shape ribbed on one side, and smooth on the other. They are moist with crisp edges and have a light and fluffy texture with a sublime buttery flavour. You won’t be able to stop eating them. Today I wanted to try a bit different version, actually made with Japanese green tea. If you love these French sponge cakes and the unique flavor of matcha, then you will definitely enjoy these green tea madeleines.
- 110g unsalted butter plus 1 tbsp for coating the pans
- 130 g granulated sugar
- 120 g all-purpose flour plus 1 tbsp for dusting the pans
- pinch Kosher salt
- 1 tsp baking powder
- 1 tbsp matcha (green tea powder)
- 2 large eggs (at room temperature)
- 1 tbsp milk (room temperature)
- 1 tbsp confectioners’ sugar/powder sugar (optional for dusting)
- Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
- In a large bowl, add sugar. Then sift all-purpose flour, a pinch of salt, 1 tsp baking powder, and 1 tbsp matcha.
- Whisk all together to combine.
- In a medium bowl, combine 2 eggs and milk. Whisk together till frothy.
- Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
- Slowly add half of the cool melted butter. Make sure to blend the butter and mixture well before you add more butter. Mix until just blended and do not over mix.
- Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended). If you don’t make soon, put the batter in airtight bag and store in the freezer for up to 2 weeks.
- Center a rack in the oven and preheat the oven to 190°C.
- Melt the 1 tbsp butter in mircowave. Using a pastry brush, brush butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 tbsp flour over the molds.
- Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 tbsp of the batter. I scoop the butter with a 1 tbsp measuring spoon and transfer the batter into each mold with a mini rubber spatula. No need to smooth out the batter in the mold as it’ll melt in the oven.
- Bake for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.
- Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature.
- Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.
- Store COMPLETELY cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours) or wrap individual madeleine in plastic wrap and put in a freezer bag for 2 months. Defrost the madeleines at room temperature first before dusting with confectioner’s sugar.
Recipe adopted from Just one cook book.