How to Make Matcha Madeleines
Oct 14, 2024 • Updated Nov 22, 2024
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Looking for a treat that’s light, flavourful, and perfect with your afternoon cup of tea? These matcha madeleines are a dream! With their signature shell-like shape, delicate crumb, and that gorgeous bright green color they strike the perfect balance between elegance and comfort.
Made with vegan ingredients, they’re buttery (with vegan butter) and deliciously earthy thanks to high-quality matcha. Bonus? They come together super quickly, making them an easy yet impressive dessert or snack.
Table of Contents
What are Madeleines?
I’m so glad you asked! Traditional madeleines are elegant, small sponge cakes with a distinctive shell-like shape thanks to the special molds they’re baked in. These delicate treats are light, airy, and slightly crisp around the edges. Traditionally, they’re made with butter, eggs, and cane sugar, but in this vegan version, plant-based swaps like vegan butter and plant milk deliver the same soft texture and flavourful crumb.
Madeleines are often associated with tea time, as their subtle sweetness pairs beautifully with coffee or tea. Adding matcha not only gives them a stunning green colour but also introduces an earthy, umami-rich taste, elevating these treats. Whether enjoyed as a dessert, at a tea party, or shared at gatherings, madeleines are a timeless treat for any occasion.
Why You’ll Love This Matcha Madeleine Recipe
When I was 7 years old, I would spend weekends with my aunt and we’d always bake something in her New York City kitchen. One of my favourite things that we’d make were madeleines! Although we’d make traditional ones, these classic French madeleines with a matcha twist are heavily inspired by her.
Whether you’re a seasoned baker or just exploring matcha in new ways, this recipe will guide you step-by-step through creating the perfect batch of vegan madeleines. These matcha madeleines are completely vegan – they’re made without eggs or dairy, making them a perfect plant-based treat for all. Plus, they’re easily customizable – you can swap ingredients to fit your dietary needs or flavour preferences.
If you’re looking for more vegan snack inspiration, check out my pecan pie bliss balls for a great grab-and-go energy bite. Another fun option are these cereal bars, combining crunchy cereal and nut butter for a satisfying snack. For a refreshing, fruity twist, try this strawberry rose milk tea latte, a light and fragrant drink that’s just as pretty as it is delicious!
Ingredient Notes
Here’s a quick look at what’s in these delicious madeleines. If substitutions are your thing, no worries – I’ve got a few suggestions too!
Matcha Madeleines
- All-purpose flour: Provides structure to the madeleines, creating a delicate crumb; a 1:1 gluten-free flour blend can work for a gluten-free option.
- Baking powder: Acts as a leavening agent, giving the madeleines their signature rise and light texture.
- Kosher salt: Enhances the overall flavour by balancing the sweetness and matcha’s earthy notes; sea salt or pink salt would also be fine
- Matcha powder: Infuses the batter with a vibrant green color and grassy, umami-rich flavour. I always recommend ceremonial-grade matcha as it’s the highest quality, though culinary-grade matcha green tea powder will work in a pinch.
- Sugar: Can swap for coconut sugar if you prefer.
- Vegan butter (melted): Adds richness and moisture, refined coconut oil or olive oil will also work!
- Plant milk: This helps bind the ingredients and adds moisture. I used coconut milk but any unsweetened plant milk will do.
- Vanilla: Brings warmth and rounds out the matcha’s earthy tones. Almond extract could also lend a lovely twist!
Matcha Powdered Sugar
- Powdered sugar: Creates a sweet dusting on top of the madeleines. Can be swapped with coconut powdered sugar for a refined sugar free option.
- Matcha powder: Intensifies the matcha flavour in the finishing touch.
How to Make Matcha Madeleines
- Step 1: In a large mixing bowl, whisk together flour, baking powder, salt, matcha, and sugar until well combined.
- Step 2: In a separate bowl, whisk together the melted butter, milk, and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, mixing until just combined.
- Step 3: Cover the bowl and refrigerate the batter for 2 hours. This will help the madeleines hold their shape during baking.
- Step 4: When ready to bake, preheat your oven to 350°F.
- Step 5: Grease and flour your madeleine pan or silicone mold to prevent sticking.
- Step 6: Fill each mold about 3/4 of the way full with the batter. Bake in the preheated oven for 13-15 minutes or until golden brown.
- Step 7: Let the madeleines rest in the pan until they are cool to the touch. Then, gently remove them and place them on a wire cooling rack to finish cooling completely.
- Step 8: Once the madeleines are fully cooled, dust them with matcha powdered sugar using a sifter. Serve and enjoy your matcha madeleines!
Secrets to Success
- Use high-quality matcha! Go for ceremonial grade matcha over culinary grade matcha. This ensures a vibrant colour and bold flavour. When baking, I always recommend sifting the powder to avoid clumps and to get that smooth, even mix throughout the batter.
- Don’t overmix the batter. Too much stirring can result in dense madeleines.
- For the best “hump” on your madeleines, let the batter chill for 2 hours before baking. Letting the batter rest overnight creates even better results.
- Madeleines are best the day they’re made but can be stored in an airtight container for up to two days.
Where to Get the Best Matcha for Baking
Finding high-quality matcha is essential to achieving that vibrant colour and earthy, umami-rich flavour in your madeleines. If you’re new to matcha or want to learn more about choosing the right one, check out my Matcha 101 Guide for tips!
I love sourcing matcha from trusted brands that prioritize quality and tradition. One of my favourites is Ippodo Tea from Kyoto, Japan – known for its expertly processed matcha perfect for drinking and baking. I also recommend Kettl and Matchaful, two brands offering ceremonial grade options with smooth, vibrant flavours that truly elevate baked treats.
When shopping for matcha, always look for pure powders with no additives like cornstarch or sweeteners. Since matcha can lose its flavour and freshness over time, it’s best to buy smaller quantities and store it in a cool, dark place (or even in the fridge) to maintain its colour and aroma.
Serving Tips
These matcha madeleines pair beautifully with a matcha latte or genmaicha tea. If you’re craving a sweeter drink, try them with an iced vanilla oat milk latte or even a glass of hibiscus tea to complement the earthy tones!
Storage Tips
Leftovers: For best results, enjoy your madeleines within 2 days. To store, place your cooled madeleines in an airtight container to prevent them from drying out. Store them at room temperature, away from direct sunlight or heat.
Fridge: You can also store them in the fridge to extend their freshness for 4 – 5 days. Store in an airtight container and keep in mind that the fridge can make them a little bit firmer so let them sit at room temperature for 10 – 15 minutes before eating.
Freezer: If you want to freeze them, let the madeleines cool completely. Place in a single layer on a baking sheet and freeze until solid (about an hour). Once frozen transfer them to a freezer-safe bag or an airtight container. Freeze for up to 1 month.
To keep your madeleines crisp and fresh, wait to dust them with powdered sugar until just before serving. This prevents the sugar from absorbing moisture and ensures the edges stay lightly crisp.
Recipe FAQs
Yes! Simply swap the all-purpose flour with a 1:1 gluten-free flour blend, and you’re good to go.
Culinary-grade matcha works perfectly here, as it offers bold flavour without being too bitter. If you want a more delicate flavour, feel free to experiment with premium ceremonial-grade matcha.
Yes! Once cooled, store them in an airtight container in the freezer. They’ll stay fresh for up to a month. When ready to enjoy, just let them come to room temperature.
More Matcha Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
How to Make Matcha Madeleines
Equipment
- Madeleine mold
- Sifter
Ingredients
Matcha Madeleines
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2-3 tsp matcha powder
- 1/3 cup sugar
- 1/3 cup vegan butter melted
- 2/3 cup plant milk I used coconut
- 1 tsp vanilla
Matcha Powdered Sugar
- 1/4 cup powdered sugar
- 2 tsp matcha powder
Instructions
- In a large bowl, whisk together flour, baking powder, salt, matcha, and sugar until well combined.
- In a separate bowl, whisk together the melted butter, milk, and vanilla extract until smooth. Fold the dry flour mixture into the wet ingredients, mixing until just combined.
- Cover the bowl and refrigerate the batter for 2 hours. This will help the madeleines hold their shape during baking.
- When ready to bake, preheat your oven to 350°F.
- Grease and flour your madeleine molds to prevent sticking.
- Fill each mold about 3/4 of the way full with the batter. Bake in the preheated oven for 13-15 minutes.
- Let the madeleines rest in the pan until they are cool to the touch. Then, gently remove them and place them on a wire rack to finish cooling completely.
- Once the madeleines are fully cooled, dust them with matcha powdered sugar using a sifter. Serve and enjoy your matcha madeleines!
Notes
- Use high-quality matcha! Go for ceremonial grade matcha over culinary grade matcha. This ensures a vibrant colour and bold flavour. When baking, I always recommend sifting the powder to avoid clumps and to get that smooth, even mix throughout the batter.
- Don’t overmix the batter. Too much stirring can result in dense madeleines.
- For the best “hump” on your madeleines, let the batter chill for 2 hours before baking. Letting the batter rest overnight creates even better results.
- Madeleines are best the day they’re made but can be stored in an airtight container for up to two days.
Nutrition information is automatically calculated, so should only be used as an approximation.
