I had some leftover matcha and wanted to make more madeleines, since they’re so pretty. So this week I made Matcha Madelines. These are easy to make and delicious, especially if you like the green tea flavor! You can also substitute the matcha with earl grey tea. Happy weekend!
- 1/2 cup & 1 ts of confectioner’s sugar (65g)
- 2 tsp matcha powder (get the good stuff)
- Pinch of salt
- 1 egg
- 2 tsp of milk (10ml)
- 1/2 cup & 1 ts of all-purpose flour (65g)
- 1/2 tsp of baking powder (2g)
- 5 tbs of unsalted butter, melted then cooled until lukewarm (65g)
- Confectioners’ sugar for garnish
- Preheat oven to 375°F
- In a large mixing bowl, beat an egg, milk, confectioner’s sugar, green tea and a pinch of salt just to blend. And set aside.
- In another bowl, sift the flour and baking powder.
- Pour the dry to the wet mixture, and fold until just moistened.
- Beat in melted butter slowly until thick ribbon is formed.
- Fill 2/3 of madeleine molds with batter (it may not look like a lot of batter)
- Bake for 11-13 minutes, or until puffed and golden brown.
- Let cool the madeleines in the pan for one minute. Then transfer madeleines to the wire rack. Madeleines should come out clean after one minute of rest in the non-stick pan.
- Dust the shell sides with confectioners’ sugar (optional) before serving.
Recipe adapted from http://eugeniekitchen.com/orange-greentea-earlygrey-madeleines/
I have always wanted to make madeleines. These pretty little things fall somewhere between a small cake and a soft cookie. My husband, while in Denmark a couple of months ago, purchased a silicone madeleine mold. Today was my first time using the mold and making madeleines! You can leave them simple and elegant with just a fine dusting of icing sugar, or finish them off in a variety of ways! I hope your year is as sweet as these Madeleines!
My madeleine silicone mold
- 1/2 cup granulated sugar
- 1 1/2 eggs, room temperature
- 1/8 cup milk
- 1 tsp vanilla extract
- 1 cups sifted cake flour
- 1/2 tsp baking powder
- 4 tablespoons salted butter, melted (and cooled); plus extra for buttering the madeleine mold/pan
- icing sugar (optional)
- orange zest (optional)
- semi-sweet chocolate chips (optional)
- unsweetened coconut (optional)
- Beat sugar and eggs together in an electric mixer on high speed.
- When it is pale and foamy (about 45 seconds to 1 minute), beat in the milk and vanilla.
- On low speed, add in flour and baking powder
- Add butter; mix until smooth (about 1 minute)
- Cover bowl and let stand about 2 hours (or put in fridge overnight)
- Preheat oven 400F; position rack in the centre
- Lightly butter 2 madeleine pans (I just had 1, so I did one batch after another)
- Using a spoon (or a 2 tablespoon/1 oz food portion scoop), transfer batter to the pan. Spoon the batter in the middle (this will create the signature madeleine “hump”)
- Bake for about 12 minutes, or until madeleine springs back when you press with fingertip
Freshly baked madeleines, ready for chocolate dipping, or just a fine dusting of icing sugar
- In the meantime, if you are using coconut, toast the coconut in the oven, for about 1 minute (watch carefully, as it burns easily); or if you are using orange zest, zest the orange with a microplaner
- Immediately remove from pan, when madeleines are done
- If you are dipping the madeleine in chocolate: melt chocolate in a double boiler (do not heat chocolate over heat directly). Dip the madeleine in the chocolate, and have fun with the orange and/or coconut!
- Alternatively, if you want just a fine dusting of sugar, sift the sugar over the cooled madeleines before serving.
Makes about 18 madeleines