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I fell in love with these matcha madeleines after seeing them at my friend's Japanese tea shop. She shared her recipe and I've been making them ever since. The beautiful green color and sweet buttery taste make them irresistible. They remind me of those fancy French patisseries, but with a cozy green tea twist that just feels special. My family begs for these whenever we have guests over now. That moment when you bite through the white chocolate shell into the soft cake inside is pure magic.
Why These Little Cakes Are So Special
These madeleines are like nothing else I've ever baked. Each little shell-shaped cake has a perfect balance of sweet and earthy matcha flavor. When I serve them at book club the room goes quiet except for happy sighs. They look so fancy but honestly they're not that hard to make. My daughter says they're like tiny pillows of happiness and I couldn't agree more. Perfect with afternoon tea or as a special breakfast treat.
What You'll Need
- Butter: Half a cup unsalted and melted makes them rich and tender
- Honey: Just a spoonful adds amazing flavor and helps them brown
- Brown Sugar: Dark brown gives a lovely depth
- Eggs: Two large ones at room temp super important
- Regular Sugar: Half a cup for the perfect sweetness
- Flour: Just regular all-purpose works great
- Baking Powder: For that signature bump on top
- Salt: A pinch of kosher salt is my go-to
- Matcha: Get the good stuff it makes all the difference
- For the Shell: White chocolate and more matcha makes them extra special
Let's Start Baking
- Getting Started
- First thing I do is melt my butter with the honey and brown sugar. Just do it slowly you don't want it too hot. While that's happening I beat my eggs and sugar in my mixer. You want them super fluffy and pale it takes about 5 minutes but don't rush it.
- Mix It Together
- I sift all my dry ingredients together the flour matcha and everything. Then fold it into the egg mix so gently you don't want to lose all those air bubbles we just made.
- The Secret Step
- Now here's the trick pour that butter mixture in slowly while you stir. Cover it really well and pop it in the fridge overnight. Trust me this rest makes them perfect.
- Baking Day
- When you're ready to bake get your pan nice and hot spray it well and pipe in your batter. Don't overfill they need room to puff up. Ten minutes in the oven rotating halfway through and they're done.
Making The Beautiful Shell
The white chocolate shell is what takes these from lovely to wow. I melt my chocolate slowly in the microwave stirring every few seconds. Once it's smooth I mix in the matcha. Here's a trick I learned pipe it into silicone molds first then press the madeleines in. They come out looking like they're from a fancy bakery every time.
Adding Your Own Touch
Sometimes I mix a little matcha with powdered sugar and dust them it looks like they're covered in green snow. During the holidays I drizzle dark chocolate over them for a festive look. My most recent discovery was adding orange zest to the batter it's incredible with the matcha. Don't be afraid to play around until you find your favorite version.
Setting Up For Success
The key to perfect madeleines is in the details. Take your eggs out early so they're truly room temperature. That overnight chill isn't just for show it's what gives them that beautiful hump on top. I learned the hard way to really grease those molds well especially if you're using metal ones. And always clean them between batches or they'll stick.
Ready To Serve
Once they're out of the oven give them just a few minutes to cool then tap them out gently. I like to let them cool completely before adding the chocolate shell. The glaze sets up quicker if you pop them in the fridge. They look so pretty arranged on a plate with some fresh berries and a dusting of that matcha sugar.
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Getting Them Just Right
After making these countless times I've learned a few things. Weighing your ingredients makes them turn out perfect every time. Don't forget to rotate the pan halfway through baking it really helps them brown evenly. Those silicone molds are worth buying especially if you're doing the chocolate shell. And always sift your matcha to avoid any lumps.
Keep Them Fresh
These little beauties are best eaten the same day when they're still fresh and tender. If you need to store them keep them in a container on the counter for a couple days. The best part about this recipe is you can keep the batter in the fridge for three days and bake them fresh whenever you want. Nothing beats warm madeleines straight from the oven.
Frequently Asked Questions
- → Why chill the batter overnight?
Chilling helps develop flavor and texture while activating the baking powder. This creates the signature bump that makes madeleines special.
- → Can I skip the chocolate shell?
Yes, madeleines are traditionally served plain or dusted with powdered sugar. The chocolate shell adds luxury but isn't essential.
- → Why use a scale for measuring?
Precise measurements are crucial for achieving the right texture. Cup measurements can vary, but weight measurements are always accurate.
- → Can I make these ahead?
The batter can be stored for up to 3 days in the fridge, but baked madeleines are best fresh. They become dry when stored.
- → Why use European butter?
European butter has higher fat content which creates richer flavor and better texture. Regular butter works but won't be quite as luxurious.
Conclusion
Make rich butter cake batter with matcha, chill overnight, then bake in shell-shaped molds. Optional matcha white chocolate coating adds extra luxury and shine.