After successfully making regular madeleines and chocolate madeleines, I decided to try matcha/green tea flavored ones. The batter was a gorgeous bright green. Of course, once they baked, they turned a bit brownish. I wasn’t really happy with how they looked after they baked. I think I still like the classic madeleine the best, but I’m going to keep experimenting with other flavors too.
Matcha Madeleines (original recipe adapted from allrecipes)
Yields: 24 regular madeleines
Ingredients
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup butter, melted and cooled
- 2 tablespoons matcha/green tea powder
Directions
-
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl beat eggs, vanilla with an electric
mixer on high speed for 5 minutes. Gradually beat in the confectioners’
sugar. Beat for 5 to 7 minutes or until thick and satiny. - Sift together the flour and baking powder. Sift one-fourth of the flour
mixture over the egg mixture, gently fold in. Fold in the remaining
flour by fourths. Add in the matcha powder and mix. Then fold in the melted and cooled butter. Spoon
batter into the prepared molds, filling 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Cool in molds on a rack for
1 minute. Loosen cookies with a knife. Invert cookies onto a rack and
cool.
Matcha Madeleines
Ingredients
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup unsalted butter melted and cooled
- 2 tbsp matcha green tea powder
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl beat eggs, vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Add in the matcha powder and mix. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake at 375°F (190°C) for 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
