How to Make Matcha Madeleines
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.
Servings: 12 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.