Matcha Madeleines: Our Recipe

Waiting for the little hump on your matcha madeleines? It depends on chilled batter meeting a thoroughly hot oven. The shell shape, meanwhile, comes from the pan. Without one, individual matcha cakes also come in paper liners and other molds.

This batch makes twelve madeleines with about 3 1/2 tsp (7 g) matcha and two eggs. Allow 1 hour 40 minutes, including 60 minutes of chilling.

• Preparation 20 minutes
• Chilling 60 minutes
• Baking 10 minutes
• Cooling 10 minutes
• Total time 1 hour 40 minutes
• Makes 12 madeleines
• Tools a nonstick twelve-shell pan with about 7 tsp (35 ml) per shell, a small saucepan, a bowl, a plate, a whisk, a sieve, a spatula, and a rack

We sell Essence matcha and choose it for this oven-baked batter. The refrigerator rest is part of the recipe, not an optional wait. Prepare the pan while the oven reaches the right temperature.

Matcha madeleine ingredients

• 2.8 oz (80 g) unsalted butter for the batter
• about 1 tsp (5 g) softened butter for the pan
• 2 medium eggs, about 3.5 oz (100 g) without shells
• 2.8 oz (80 g) sugar
• 2 tsp (10 ml) milk
• 3.2 oz (90 g) wheat flour
• About 3 1/2 tsp (7 g) matcha
• About 1 tsp (4 g) baking powder

How to make matcha madeleines

1. Melt 2.8 oz (80 g) unsalted butter in a small saucepan.
2. Let the butter cool slightly for 5 minutes.
3. Beat 2 eggs with 2.8 oz (80 g) sugar for 2 minutes.
4. Add 2 tsp (10 ml) milk.
5. Sift 3.2 oz (90 g) flour, about 3 1/2 tsp (7 g) matcha, and about 1 tsp (4 g) baking powder over the batter.
6. Fold in the dry ingredients with a spatula until no dry flour remains.
7. Pour the cooled butter into the batter.
8. Mix until the batter is even.
9. Cover the bowl with a plate.
10. Refrigerate the batter for 60 minutes.
11. Preheat the oven to 410°F (210°C) without convection.
12. Butter the twelve shell cavities with about 1 tsp (5 g) softened butter.
13. Divide the batter among the twelve 7 tsp (35 ml) shells.
14. Bake for 4 minutes at 410°F (210°C).
15. Reduce the oven temperature to 355°F (180°C).
16. Bake for another 6 minutes at 355°F (180°C), until the edges are golden.
17. Let the madeleines cool for 10 minutes in the pan, resting on a rack.
18. Unmold all twelve madeleines.

The cold batter goes into a pan in a hot oven; that contrast helps form the hump. We wait for 410°F (210°C) before baking. The total bake is only ten minutes, so watch the edges at the end of the six minutes at 355°F (180°C).

When should you dip matcha madeleines in chocolate?

For a matcha and chocolate variation, melt 2.1 oz (60 g) dark chocolate after baking. Dip only the tip of each cooled madeleine, then let the chocolate set for 15 minutes in the refrigerator, on top of the base recipe's time. We leave most of the shell bare so chocolate doesn't dominate the matcha. If chocolate is your main interest, its presence here will be restrained.

Which matcha goes with madeleine butter?

The butter and baking lead us to our Essence matcha for cooking. Your choice for a cup made with water alone may differ. Sift about 3 1/2 tsp (7 g) with the flour to distribute the tea through the twelve shells.

Which batter for other small cakes?

Without a shell pan or refrigerator rest, plant-based matcha muffins bake in deep paper liners.

Our tip. Put the empty pan near the oven before you take out the cold batter. You can fill the shells quickly without letting the bowl warm on the counter.

Allergens. Eggs, milk, and wheat (gluten). Check the chocolate label too if you make the variation.