Matcha Madeleines

Airy Matcha Madeleines – a Japanese-French fusion for tea enjoyment

These delicate matcha madeleines combine classic French patisserie with the subtle bitterness of Japanese green tea. Perfect for an elegant tea break or as a small gift – airy inside, gently browned outside.

Ingredients (for approx. 6 pieces, mold size approx. 75 × 50 mm):

• 1 egg

• 50 g sugar

• 50 g white flour

• 5 g matcha powder

• ¼ tsp baking powder

• 50 g butter (melted)

Preparation:

1. Place the egg in a bowl and lightly whisk it. Add the sugar and continue whisking until the mixture is slightly frothy.

2. Sift flour, matcha and baking powder into the bowl and gently fold everything in from the bottom to the top until the batter is smooth.

3. Gradually add the melted butter and stir in evenly until a homogeneous mixture is formed.

4. Cover the dough and let it rest in the refrigerator for about 2 hours – this is how the Madeleines will later get their typical shape.

5. Preheat the oven to 180 °C (top/bottom heat).

6. Lightly grease the Madeleine mold and fill it with batter to about 70% using a spoon or piping bag.

7. Bake for about 15 minutes, until the madeleines are golden brown and slightly cracked.

8. Remove from the oven, immediately remove from the tin and let cool on a wire rack.

Tip:
Madeleines can also be wonderfully enhanced with a little icing sugar or white chocolate – or you can enjoy them plain with a cup of matcha.