Just thought I'll drop in an update on the experiments I've been up to. Yes, decadent Matcha goodness. How can anyone possibly say no?
Green Tea Matcha Madeleine
Makes 12.
57g unsalted butter, plus 1 Tbsp. for coating the pan
57g granulated sugar
60g all-purpose flour, plus 1 Tbsp. for dusting the pan
A Pinch of salt
1/2 tsp baking powder
1/2 Tbsp matcha (green tea powder)
1 large egg, at room temperature
1 Tbsp. milk, room temperature
1/2 tsp vanilla extract
- Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
- In a large bowl, add sugar. Then sift 1 cup all-purpose flour, a pinch of salt, baking powder, and matcha (green tea powder). Whisk together to combine.
- In a separate bowl, combine 2 eggs, 1 Tbsp. milk and vanilla extract. Whisk together till frothy.
- Add the egg mixture into the flour mixture. Fold using a rubber spatula.
- Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add the remaining butter. Mix until just blended and do not over mix!
- Fill a piping back with batter and refrigerate for 1-2 hours
- Melt the 1 Tbsp. butter in microwave. Using a pastry brush, brush butter in the madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp flour. Turn pan over the sink and allow excess flour to fall off. Place the pan in the refrigeration till you are reading to bake
- Remove the batter from the refrigerator and fill each mold in the madeleine pan with approximately 1 Tbsp. of the batter. There is no need to smooth out the batter in the pan as it’ll melt in the oven.
- Bake at 190°C for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched
- Remove the pan from the oven and let cool for 3 minutes before you release the madeleines from the pan and transfer them onto a cooling rack
- Serve slightly warm or at room temperature
Bon Appetit!
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