Matcha Madeleines

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These Matcha Madeleines are the perfect blend of French elegance and Japanese flair.

Course Dessert

Cuisine French, Japanese

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 124

Author Lily Ernst

Ingredients

Madeleine batter

3/4 cup (170g) unsalted butter
1 cup (125g) all-purpose flour
1 Tbsp matcha powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup 133g granulated sugar
2 large eggs room temperature (*see notes)
1 Tbsp milk of choice
1 Tbsp unsalted butter for greasing the pan

Glaze

1 cup (120g) powdered sugar
1/2 tsp matcha powder
pinch of salt
2 Tbsp milk of choice

Optional

1-2 tsp freeze-dried strawberries finely crushed for sprinkling

Instructions

Melt the butter in a small bowl and set it aside to cool.
3/4 cup (170g) unsalted butter
Toss the flour, matcha powder, baking powder, and salt into a medium bowl and set it aside as well.
1 cup (125g) all-purpose flour, 1 Tbsp matcha powder, 1/2 tsp baking powder, 1/4 tsp salt
Beat the sugar and eggs at medium speed for 2 minutes. Add the milk and beat for another minute.
2/3 cup 133g granulated sugar, 2 large eggs, 1 Tbsp milk of choice
With the mixer on low speed, add in 1/4 of the flour mixture at a time, mixing in between. Scrape down the bowl as needed and mix until just combined
Increase the speed to medium and slowly add the butter. Mix until the batter is smooth and thick.
Cover and chill the batter for a minimum of 30 minutes or overnight. (** see notes)
When ready to bake: Preheat the oven to 350F. Melt a tablespoon of butter and brush the shells of a madeleine pan with it and scoop a heaping tablespoon of batter into each shell.
1 Tbsp unsalted butter
Bake for 10-12 minutes until lightly golden on the edges and a toothpick inserted into the center comes out clean.
Let the cookies cool in the pan for 5 minutes then carefully transfer them to a wire rack to cool completely before glazing.
Rinse the pan with cold water to cool. Wipe clean and dry. Repeat with the remaining batter.
In a small bowl, toss together the powdered sugar, matcha powder, and salt. Add the milk and whisk until smooth.
1 cup (120g) powdered sugar, 1/2 tsp matcha powder, pinch of salt, 2 Tbsp milk of choice
Dip each madeleine (ridge side) into the glaze and let the excess drip back into the bowl. Place the madeleine (glaze side up) back onto the wire rack to set. Sprinkle with freeze-dried strawberries if desired.
1-2 tsp freeze-dried strawberries

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. If glazed, store them in a single layer or with parchment between layers to prevent sticking.

*Room temperature eggs – It's really important to have your eggs at room temperature before you start beating them with the sugar to maximize the volume and reach the right consistency for the batter.

**Chilling the dough – For best results, chill the dough for just 30 minutes. This is the perfect amount of time for the flour to relax without having the butter solidify again.

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