Heard of Matcha Madeleines? These are French cookies flavoured with the Matcha that we all know and love! Side note: they pair perfectly with Japanese Sencha tea.
Ingredients
- ½ cup unsalted butter, (plus 1 tbsp for coating the pans)
- ⅔ cup sugar
- 1 cup plain flour (plus 1 tbsp for dusting the pans)
- ¼ tsp kosher salt (use half for table salt)
- 1 tsp baking powder
- 1 tbsp Matcha powder
- 2 large room temperature eggs (50g each without the shell)
- 1 tbsp room temperature whole milk
- Optional for dusting – 1 tbsp powdered sugar
NOTE: You will need two madeleine pans.
Method
- Melt the unsalted butter in a small saucepan over medium low heat. Once melted, transfer to a small bowl and let it cool.
- In a large bowl, add ⅔ cup sugar. Then sift 1 cup flour, ¼ tsp salt, 1 tsp baking powder, and 1 tbsp Matcha powder.
- Whisk all together and combine.
- In a medium bowl, whisk together 2 eggs and 1 tbsp milk until frothy.
- Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
- Slowly add half of the cooled melted butter. Blend the butter and mixture well before you add more butter. Mix until just blended. Do not over mix.
- Cover the bowl with plastic wrap and pop in the fridge for 3 hours, or overnight.
- Centre a rack in the oven and preheat the oven to 190°C. Reduce cooking temperature by 15ºC for a convection oven.
- Melt the 1 tbsp butter. Using a pastry brush, brush butter in the moulds of two 12 full-size shell-shaped madeleine pans. Lightly dust 1 tbsp flour over the moulds.
- Remove the batter from the fridge and fill each mould in the madeleine pan with 1 tbsp of batter. Scoop the batter with a 1-tbsp measuring spoon and transfer the batter into each mould with a mini spatula. No need to smooth it out – it’ll melt in the oven.
- Bake at 190°C for 11-13 minutes, or until the madeleines’ edges are done and the tops spring back when touched.
- Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the moulds and transfer them onto a cooling rack.
The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with sugar if desired.
