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Matcha Madeleines are petites delicacies that mix the French poetry and Japanese dream.
This Matcha Madeleines is a recipe I adapted from the book Japanese Patisserie by James Campbell, that you can find it here, or here or you can’t probably get it at you local Public Library like I did.
Matcha is a Japanese type of green tea made by taking young tea leaves and grinding them into a bright green powder. The powder is then whisked with hot water. This is different from regular green tea, where the leaves are infused in water, then removed. Drinking brewed green tea “is a bit like boiling spinach, throwing away the spinach and just drinking the water,” says Louise Cheadle, co-author of The Book of Matcha. “You will get some of the nutrients, but you’re throwing away the best bit.” With matcha, you’re drinking the whole tea leaves.
It has a slightly bitter, vegetal taste and a vibrant green color that results from the leaves’ high chlorophyll levels. It’s been the cornerstone of traditional Japanese tea ceremonies for centuries and it became popular in the US because of its health benefits. I bought this Matcha Tea during my trip to Australia. Exactly one year ago, before the world changed forever. I have this one Matcha Tea Culinary Grade that you can find here.
French Madeleines are small sponge cakes with a shell-like shape. The bump on top of madeleines is a signature of the authentic French Madeleine pastry.
These tiny tea cakes are SUPER EASY to make.
Few tips and secrets that can help you achieve the best Madeleines:
- I used these silicone molds bought on Amazon, but I don’t think silicone is the right material for this kind of tea cake. They are cheaper (compared to the metallic ones) and take less space, but as it happened for cupcakes mold and babas pans, metallic molds give much better results than silicone, because they give a golden brown color to pastries.
- Don’t skip the refrigeration time. For Madeleines, cold/hot shock is essential to get the bump. You can make them one day ahead, even better.
- If you can, eat Matcha Madeleines warm. Or if you can’t give it a quick reheat (microwave or oven) just to refresh her sponginess. Plus, remember that Madeleines get dry pretty soon, so don’t plan to bake them and serve after too many hours.
It is also the first time I use a new format for recipes. It should be more easy for you to follow, print, and rate (please be kind ;)). Let me know in the comments what do you think.
Matcha Madeleines
Matcha Tea Madeleines
- small madeleines mold (I used 2 silicone mold 20 cavities each)
- piping/pastry bag (optional ,a spoon will work well)
- small saucepan
- 2 bowls
- 150 g 1 1/4 stick butter (diced)
- 50 g 1/2 cup ground almond or almond flour
- 3/4 tbsp matcha powder
- 50 g 1/3 cup (full) all purpose flour
- 150 g 5 1/4 oz egg whites
- 150 g 3/4 cup sugar
Brown the butter putting the diced butter in a saucepan and bring to boil over medium high-heat for 5-7 minutes. When the fat starts to go nutty-brown colour transfer it to a heatproof dish and set aside until warm.
In a bowl sift together almond flour, matcha powder and all purpose flour.
In the second bowl whisk egg whites with sugar until just frothy. Fold in the dry ingredients, the warmed beurre noisette and whisk until fully incorporated.
Transfer the mixture to the fridge to chill for a minimun 1 hour (up to a whole night, but remember to cover it).
Preheat the oven to 180°/350 F.
Pur the chilled madeleine mixture into the piping bag and pip enough to fill the greased molds. Alternatively, you can spoon the mixture in.
Bake for 10-12 minutes until risen and golden-green (remember that each oven is different, so you might need to cook them longer).
Remove the madeleine pan or mould from the oven and allow to stand for a minute. Remove the cakes from their moulds and serve warm.
Extras: you can sprinkle them with powder sugar, or dip them in white chocolate.
I sprinkled on top a matcha latte powder to get instant latte I bought at Trader's Joe to push the bit the flavor.
You can sprinkle them with just powder sugar, or dip them in white chocolate.
I sprinkled them with a powder of instant matcha latte I bought at Trader’s Joe to push the bit the flavor.
