Matcha Green Tea Madeleines

Matcha Green Tea Madeleines // Serious Crust by Annie Fassler

Matcha Green Tea Madeleines // Serious Crust by Annie Fassler
Matcha Green Tea Madeleines // Serious Crust by Annie Fassler

Everything is melting. Meeeeelllllting! It’s like I’m the wicked witch of the west. Or rather that Portland is, anyway. Which is seemingly appropriate given the hue of today’s baked goods recipe. (In case you missed it, we are officially on the tail end of a large snow storm, at least by Pacific North West proportions, where it snowed for days and no one could drive anywhere and we all got cabin fever.)

I have long been wanting to try some variation of Matcha green tea madeleines. I’m sure, at this point, I have a bunch of recipes on my Pinterest board, and really I was just waiting for the time to come when I actually remembered to purchase Matcha at Tea Chai Té. You’d think it wouldn’t be hard, since I usually visit one of their shops every other week. But remembering is harder than you think.

You know what else is harder than you think? Weighing all of your ingredients. See, every recipe I found for these madeleines had the amounts in weight, or it didn’t have quite enough of this or that for my taste. OR even worse, it had some of the ingredients measured in weight and some in teaspoons or cups. Which is fine, I have a scale. But when it came down to it, and I was finally making these little gems, I was not in the mood to weigh a million things and add a little bit more, a teaspoon at a time, until the weight was exactly right. So… I guestimated. If I was someone else, I would have made this recipe multiple times, adjusting the amounts of ingredients to make sure I was giving you the absolute best variation. But I’m not someone else. I’m me. And this recipe worked. So this recipe is what I’m giving you. I hope that’s ok. And hey, wouldn’t you rather I be me instead of someone else?

Matcha Green Tea Madeleines

Ingredients

2 Tbl Matcha green tea powder
1/2 cup flour (all-purpose)
1 tsp baking powder
8 Tbl butter (1 stick), melted and cooled
3 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract

Instructions

Butter and lightly dust your madeleine pan with flour. Keep the pan in the freezer while you prepare the dough.

In a bowl, sift together the flour, baking powder, and Matcha powder and set it aside. In a bowl, beat the eggs for 1 minute (I used my electric mixer; a handheld mixer would work too), and then add the sugar and salt. Mix until the sugar/egg mixture is pale and a bit thick, about 5-6 minutes.  Add the vanilla, and mix for another minute. Now add in the flour and Matcha mixture, blending until it’s just combined. You’ll want to be gentle when adding the flour mixture, and may even want to use a spatula and gently fold it together – you don’t want to deflate the eggs. If you’re using an electric mixer, I recommend switching from the whisk to the paddle attachment. Once you’ve mixed in the flour mixture, slowly add the butter and beat until the dough is smooth with the mixer on a low speed, or with your spatula. Cover bowl and refrigerate for at least one hour.

Preheat your oven to 375 degrees, and remove the pan from the freezer. In each little madeleine mold, drop about a teaspoon of batter. Bake for ~8 minutes, or until they have puffed up and are golden brown around the edges. Allow the madeleines to cool in the pan for a minute before removing them. I found it easier to remove them by placing the wire rack upside down over the pan and then flipping it over, then lifting the pan off.  These are best enjoyed the same day, preferably right out of the oven, with a nice cup of tea (and no, it doesn’t have to be green tea).

2 comments

  1. […] I thought I might as well start now. I’ve had some matcha sitting in my drawer since I made these madeleines, and I’d been wanting to try some matcha ice cream. But I didn’t want to make JUST […]

  2. Just a word of advice. Let the batter sit in the fridge 12 hours. It makes a difference. The temperature shock gives it the signature madeleine hump, and also the starches change a bit from absorbing everything.

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