Feeling a little bougie? Try these classy French butter cakes with an Asian matcha twist. Take one bite into these elegant Matcha Madeleines and you will taste a buttery soft matcha cake topped with a matcha white chocolate glaze.
Try these classy French butter cakes with an Asian matcha twist. Take one bite into these elegant matcha madeleines and you will taste a buttery soft matcha cake topped with a matcha white chocolate glaze.
Madeleines are one of my mom’s all-time favorite desserts. Growing up, I remember she would make the classic French Madeleines about once a month. She would gleam with pure joy whenever they came out of the oven with those puffy humps and perfectly sculpted buttery outer shell. Now, every time I have a madeleine I instantly remember a simpler time when the happiest point of the day was my mom serving me some freshly baked madeleines straight from the oven.
Madeleines are a classic French dessert that is rumored to have originated in the town of Commercy in Lorraine, France in the 17th century. They are soft mini sponge genoise cakes made originally with eggs, flour, sugar, and butter. People identify them by their distinctive shell shape with tapered edges and that large bump in the center. The French often eat madeleines hot with a coffee in the morning.
Kitchen Equipment
Kitchen Scale: for the most foolproof bake, I always recommend using a kitchen scale to measure out the ingredients precisely. If you don’t have a scale, make sure you are not packing your flour in your measuring cups.
Mixing Bowls: you will need mixing bowls to measure out and mix the ingredients. I love using myduralex glass mixing bowlsfor this they are very versatile for every one of my bakes and very durable.
Electric Mixer: you will need either an electric stand mixer or electric hand mixer to mix the batter. Alternatively, you can always use a whisk and a lot of muscles too!
Piping Bags: you will need piping bags to evenly pipe the madeleine batter into the madeleine mold.
Madeleine silicone mold: you will need a madeleine mold to create these beautiful matcha madeleine cakes. If you want a foolproof method to getting the matcha white chocolate glaze onto the madeleines, I highly suggest using silicone madeleine moldsfor easy transfer.
Ingredients
Unsalted butter: These matcha madeleines have a buttery base to them which gives them that delicious rich flavor. I prefer using European butter because it holds about 84% butterfat and has a richer smoother flavor than American butter.
Dark brown sugar: dark brown sugar sweetens the madeleines. Dark brown sugar contains a subtle hint of molasses in it providing a deeper flavor profile than granulated sugar.
Honey: the combination of honey and dark brown sugar in my opinion is more interesting than pure vanilla extract. However, if you don’t have honey or dark brown sugar you can substitute 1 tsp of vanilla extract instead. If using vanilla, pour in the vanilla extract when beating the eggs.
Granulated sugar: granulated sugar adds to the sweetness of the madeleines.
Kosher salt: the salt balances out the sweetness.
All-purpose flour: regular all-purpose flour works well for madeleines. It provides the structure for these mini cakes.
Baking powder: normally, madeleines only use the beating of the eggs for their famous center bump rise. Adding a touch of baking powder assists the eggs in that too.
Large eggs: the eggs must be at room temperature to avoid cooling down the batter too much and congealing the butter.
Matcha powder: you can use culinary, premium, or ceremonial-grade matcha for this bake. The richness in the matcha color will carry over into the madeleines. I used ceremonial-grade matcha because I wanted that bright green color.
White chocolate baking chips (optional): use high-quality melting chocolate chips for this. This will make the beautiful glossy outer shell of the madeleines. My favorite brand to use is Callebaut’s white chocolate chips. Trust me they taste and turn out amazing every time.
Powdered sugar (optional): traditionally madeleines are dusted with powdered sugar to add a subtle hint of sweetness. I like to mix in a little matcha powder in my powdered sugar for that added matcha flavor.
An alternative method is dusting with powdered sugar rather than dipping the madeleines.
How to Make Matcha Madeleines
This matcha madeleine recipe requires three simple steps 1) prepare the batter, 2) bake the batter, and 3) make the white chocolate shell. You will need to prepare the batter in advance so that the batter has time to absorb the ingredients. Overall, this recipe is quite simple and I’ve provided foolproof tips on how to get the perfect matcha madeleine every time.
Day 1: Prepare the batter
Melt the butter. In a medium pot, over low heat melt the butter, brown sugar, and honey. Gently stir with a spatula until the sugar is dissolved. Set Aside.
Beat the eggs. In your stand mixer, or using your electric hand mixer, beat the eggs until light yellow. Slowly add in the sugar and continue beating the mixture on medium speed until fluffy and pastel yellow. About 5 minutes.
Mix the dry ingredients. In a separate mixing large mixing bowl, sift the granulated sugar, salt, flour, matcha, and baking powder and whisk until combined.
Fold the dry ingredients into the egg mixture. Using a spatula, gently fold the dry ingredients into the egg mixture.
Slowly pour in the butter. When the eggs are fully incorporated and the batter is smooth, slowly pour in the melted butter mixture. The batter will be runny similar to the cake batter.
Chill overnight. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent skin from forming. Refrigerate overnight to rest and activate the baking powder.
Day 2: Pipe and bake
Preheat your oven and prepare the pan. Place a rack in the center of the oven and preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection. Spray the madeleine pan with cooking spray about 10 inches away from the pan.
Prepare the piping bag. Fill your piping bag 1/2 full with the batter and push the batter toward the tip to prevent air bubbles. Cut a 1/2 inch opening at the tip.
Pipe the batter. Pipe the madeleine batter into the cavities so that it fills each about 3/4 of the way. Make sure to evenly pipe the batter in each cavity.
Bake the madeleine tray on a sheet pan. Place a sheet pan upside down on the oven rack then place the madeleine molds on top and bake the madeleines for about 5 minutes on the center rack.
Rotate the matcha madeleines 180 degrees. When you see the batter puff up in the center, rotate the mold 180 degrees and bake for 5-6 minutes more until the sides of the madeleines are golden brown and the center has set. Use a toothpick to make sure the madeleines are fully baked.
Remove from pan after 2-3 minutes. Cool the madeleine tray on the drying rack for 2-3 minutes. Tap the side of the madeleine pan against to drop the fresh madeleines out of the pan.
White Chocolate Matcha Shell
Melt the chocolate. Microwave the white chocolate in 15-second spurts and mix the chocolate in between until fully melted.
Mix in the matcha. Combine melted chocolate, and matcha powder, and mix well.
Assemble the madeleines. Pipe a small amount of matcha chocolate into the silicone mold pan, place the matcha madeleines on the chocolate, and place it in the fridge to set. About 15 mins.
Tips For The Best Matcha Madeleines
Use a scale! Measuring cups and spoons vary in shape and size. For the best fool-proof bake using a kitchen scale is a must.
Use room-temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.
Chill and Rest the batter overnight. Since this batter contains baking powder, chilling and resting the batter helps with the rising. This is especially important for the madeleine because it is a pastry that puffs up in the center when it bakes.
Use a convection oven setting. This allows the heat to flow more evenly on all sides.
Make sure to spray the mold with cooking spray. If you find that the madeleines stick to the mold, for the next batch, try spraying a bit more cooking spray. Keep the mold clean and wash it thoroughly after each batch to prevent the madeleines from sticking.
Use silicone mold for chocolate shells. Using a silicone mold will GUARANTEE that the madeleine comes out of the mold with the beautiful chocolate shell. Using the metal madeleine pan may ruin your madeleines if the chocolate gets stuck.
Storage Instructions
Matcha madeleines are best when freshly baked. Storing them will make them dry and hard over time. Alternatively, you can keep the batter before it is baked in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.
Frequently Asked Qs & As
Why does madeleine batter need to rest?
Since this matcha recipe contains baking powder, it is important to rest the batter overnight because the resting time activates the rising agent in the baking powder. The bigger the rise, the fluffier the madeleine. Moreover, the rest time also gives the flour time to absorb the liquids in the batter making it easier to pipe the batter. Let the batter chill in the refrigerator for a minimum of 5 hours, but preferably overnight (12 hours). The batter can rest in the refrigerator for a max of 48 hours. Any longer and the batter will begin to separate.
What are the different ways to prepare the madeleine pan?
There are three different ways to prepare the madeleine pan
1. nonstick spray 2. butter 3. butter and flour.
In my opinion, the nonstick spray is the easiest no-fuss way to prepare the pan. Simply hold and spray the oil spray bottle 10 inches away from the madeleine pan.
Alternatively, you can use a pastry brush to brush on the room temperature butter onto the pan. Some swear by butter and flour but I am not a fan because the flour leaves a little residue onto the madeleines. But that is just my personal experience.
Feeling a little bougie? Try these classy French butter cakes with an Asian matcha twist. Take one bite into these elegant Matcha Madeleines and you will taste a buttery soft matcha cake topped with a matcha white chocolate glaze.
Melt the butter. In a medium pot, over low heat melt the butter, brown sugar, and honey. Gently stir with a spatula until the sugar is dissolved. Set Aside.
Beat the eggs and add the sugar. In your stand mixer, or using your electric hand mixer, beat the eggs until light yellow. Slowly add in the sugar and continue beating the mixture on medium speed until fluffy and pastel yellow. About 5 minutes.
Mix the dry ingredients. In a separate mixing large mixing bowl, sift the salt, flour, matcha and baking powder and whisk until combined.
Fold the dry ingredients into egg mixture. Using a spatula, gently fold the dry ingredients into the egg mixture.
Slowly pour in the butter. When the eggs are fully incorporated and the batter is smooth, slowly pour in the melted butter mixture. The batter will be runny similar to cake batter.
Chill overnight. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest and activate the baking powder.
Day 2: Pipe, Bake, and Serve
Preheat your oven and prepare the pan. Place a rack in the center of the oven and preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection. Spray the madeleine pan with cooking spray about 10 inches away from the pan.
Prepare the piping bag. Fill your piping bag 1/2 full with the batter and push the batter toward the tip to prevent air bubbles. Cut a 1/2 inch opening at the tip.
Pipe the batter. Pipe the madeleine batter into the cavities so that it fills each about 3/4 of the way. Make sure to evenly pipe the batter in each cavity.
Bake the madeleines and rotate the madeleines 180 degrees half way. Bake in the center rack of the oven for about 6 minutes. When you see the batter puff up in the center, rotate the mold 180 degrees and bake for another 5 minutes more until the sides of the madeleines are golden brown and the center has set (Total 11-12 minutes). Use a toothpick to make sure the madeleines are fully baked.
Remove from pan after 2-3 minute. Cool the madeleine tray on the drying rack for 2-3 minute. Tap the side of the madeleine pan against to drop the fresh madeleines out of the pan.
White chocolate matcha shell (Only if using silicone mold. Optional)
Melt the chocolate. Microwave the white chocolate in 15 second spurts and mix the chocolate in between until fully melted. Alternatively, you can use a double boiler over medium heat to melt the chocolate.
Mix in the matcha. Using a spatula mix the melted chocolate and matcha powder.
Assemble the madeleines. Pipe small amount of matcha chocolate into the silicone mold, gently place the madeleines on the chocolate and place in freezer to set. About 25 mins.
Matcha powdered sugar (Optional). Mix the powdered sugar and matcha together. Gently dust the madeleines with powdered sugar using a sifter.
Notes
Use a scale! Measuring cups and spoons vary in shape and size. For the best fool-proof bake using a scale is a must.
Use room temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.
Chill and rest the batter overnight. Since this batter contains baking powder, chilling and resting the batter helps with the rising. This is especially important for the madeleine because it is a pastry that puffs up in the center when it bakes.
Use a convection oven setting. This allows the heat to flow more evenly on all sides.
Make sure to spray the mold with cooking spray. If you find that the madeleines stick to the mold, for the next batch, try spraying a bit more cooking spray. Keep the mold clean and wash it thoroughly after each batch to prevent the madeleines from sticking.
Use silicone mold for chocolate shells. Using a silicone mold will GUARANTEE that the madeleine comes out of the mold with the beautiful chocolate shell. Using the metal madeleine pan may ruin your madeleines if the chocolate gets stuck.
Storage Instructions: matcha madeleines are best when freshly baked. Storing them will make them dry and hard over time. Alternatively, you can keep the batter before it is baked in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.
I have just finished baking these madeleines, I have made them without Matcha. They are AMAZING…! The touch of honey is gorgeous..!