Matcha Madeleines
Matcha Madeleines
Light, buttery French shell cakes with earthy matcha.
Ingredients
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2/3 cup (130g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1 1/2 tsp matcha powder (ceremonial grade)
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk
Instructions
- Make the batter: In a large bowl, whisk eggs and sugar until pale and slightly thick. Add vanilla. Sift in flour, matcha, baking powder, and salt. Gently fold until just combined. Stir in melted butter and milk until smooth.
- Chill: Cover and refrigerate the batter for at least 1 hour (or overnight). This helps create the signature hump!
- Prep the pan: Preheat oven to 375°F (190°C). Butter and flour a madeleine pan generously.
- Fill & bake: Spoon batter into each mold, filling about 3/4 full. Bake for 10–12 minutes, until the edges are golden and the centers spring back when touched.
- Cool & enjoy: Let cool in the pan for 2 minutes, then turn out onto a wire rack. Best enjoyed warm!
Makes: 12–16 madeleines
Dr. Kesha's Tip: Chilling the batter is the secret to getting that beautiful signature hump on your madeleines!
