Even though they’re technically little cakes, these perfectly spongy madeleines would be a delightful addition to your holiday cookie tray.
Well, I hadn’t planned on sharing another madeleine recipe so soon after the last one but these turned out so well I decided, why not? And it’s the holidays, after all–the vegetable recipe that was originally in the pipeline can wait.
I prepared a batch of these chocolate madeleines from the blog archives early last week, and as an afterthought, decided to whip up another with matcha powder. Not feeling like searching for a green tea madeleine recipe I simply made adjustments to the original chocolate recipe by Pierre Hermé.
After an overnight rest of the batter in the refrigerator I couldn’t believe how much more pronounced the humps were on the little green cakes. Even better, they were crispy on the outside and spongy inside with the most delightful matcha flavor.
I shared my best madeleine baking tips on this recent post but I’ve figured out another key to ensure the tallest humps.
Besides the overnight rest of the batter, do not rotate the pan while they bake. Over the years I’d gotten in the habit of rotating pans halfway through the baking time and it turns out I’d been inhibiting optimum rise. Opening the oven door at the halfway mark wasn’t very good for the relatively short baking time.
As happy as I’ve been with my madeleines in the past, this little discovery made all the difference. The silly thing is, I don’t include this step in my instructions here–just something I’ve been doing without thinking of it.
I was so pleased with these matcha madeleines that I baked another three batches later in the week for the eighth annual cookie swap/holiday lunch I’ve been celebrating with some of my favorite food blogger friends.
So they’re technically not a cookie…I suspect my friends didn’t mind one bit that they received these little cakes and that instead of something green by way of a vegetable I’m sharing this with you today.
Matcha (Green Tea) Madeleines
Even though they’re technically little cakes, these perfectly spongy matcha green tea madeleines would be a delightful addition to your holiday cookie tray. For the coveted bump, an overnight rest of the batter in the refrigerator is best.
- 90 grams all-purpose flour (1/2 cup + 1 tablespoon)
- 1/2 teaspoon baking powder
- 100 grams granulated sugar (1/3 cup + 2 tablespoons)
- 2 large eggs, room temperature
- Pinch kosher salt
- 5 grams matcha powder (about 2 teaspoons)
- 100 grams unsalted butter; room temperature (6 1/2 tablespoons)
Sift together the flour and baking powder into a bowl and set aside. (See Note)
In another bowl, combine the eggs and sugar and sift in the matcha powder. Using a whisk, beat the mixture until well blended–you want as little matcha clumps as possible. Squish the butter through your fingers (or mash around with a rubber spatula) before adding to the egg mixture. Beat in the butter with a whisk until evenly distributed. This will take about 2 minutes and you might end up with very small clumps of butter and this is okay. Whisk in the flour/baking powder until they have been incorporated and the mixture is smooth. Scrape the sides of the bowl and smooth the batter. Press a piece of plastic wrap against the surface of the batter and chill overnight. If you can’t wait, you can chill for one to three hours but your bumps won’t be as pronounced.
When you are ready to bake the madeleines preheat your oven to 425ºF. Butter a 12-mold madeleine pan then dust it with flour (even if you are using a nonstick pan), tapping out the excess.
Spoon the batter onto the molds–you don’t have to worry about spreading the batter to cover the molds, the heat will do this. Place the pan in the oven and immediately reduce the heat to 350ºF. Bake the cookies for 13 minutes or until the cakes are domed and spring back when pressed gently. Check at the 11-minute mark. Unmold the cookies and cool them for a few minutes before serving. These will keep for a few days in an airtight container.
6/13/22: To ensure minimal matcha clumps, I suggest sifting the matcha powder with the flour, baking powder and salt instead of sifting into the egg and sugar.