Matcha Madeleines

Step 1

Gather all the ingredients. You will need two madeleine pans.

Step 2

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.

Step 3

In a large bowl, add ⅔ cup (133 g) sugar. Then sift 1 cup (120 g) all-purpose flour, ¼ tsp salt, 1 tsp baking powder, and 1 Tbsp (6 g) matcha (green tea powder).

Step 4

Whisk all together to combine.

Step 5

In a medium bowl, whisk together 2 eggs and 1 Tbsp milk till frothy.

Step 6

Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.

Step 7

Slowly add half of the cooled 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.

Step 8

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 bake it soon, put the batter in an airtight bag and store it in the freezer for up to 2 weeks.

Step 9

Center a rack in the oven and preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Step 10

Melt the 1 Tbsp butter in the microwave. 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.

Step 11

Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. I scoop the batter with a 1-tablespoon 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.

Step 12

Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.

Step 13

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.

Step 14

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.

Step 15

Madeleines get dry rather fast and are best eaten within a few hours after they came out of the oven. To store them longer, let the madeleines cool COMPLETELY. Then you can freeze them (they'll keep for 2 months) or place them in a Ziplock bag (and enjoy within 48 hours). Defrost the madeleines at room temperature first before dusting with confectioner’s sugar. The nice crunch they have right after being baked will slowly fade away and the madeleines will become soft.