Matcha Madeleines

A springy, buttery shell with a delicate green tea aroma Matcha Madeleines are the little pick-me-up your week needs. I fell in love with these during a rainy Saturday in Portland, when I wanted something more interesting than the usual cookie tray. The first bite (still warm) was a perfect balance of sweet, buttery crumb and that unmistakable grassy matcha finish. They’re unexpectedly simple, reliable, and fancy enough for guests but approachable enough for beginners.

If you love variations, try pairing them with whipped cream or a white chocolate drizzle for a dessert twist or check this idea for chocolate chip madeleines when you want a classic switch-up.

WHY THIS RECIPE WORKS

• Balanced texture: beaten eggs + a touch of extra egg yolk give lift while melted butter keeps the crumb tender.
• Intense, clean matcha flavor: just 2 teaspoons of good-quality matcha powder turns the batter a vivid green without bitterness.
• Simple, forgiving method: no need for complicated folding or tempering chilling the batter helps develop the signature “hump.”
• Reliable timing: 10–12 minutes at 375°F produces crisp edges and a springy center every time.
• Scalable for meal prep: batter can be chilled and baked later; madeleines freeze and reheat beautifully.

Ingredients

Step-by-step directions

1. Melt the butter and allow it to cool slightly. Set aside.

   • Tip: Don’t pour piping-hot butter into eggs; allow 5–10 minutes to cool so it won’t scramble the batter.

2. Beat the eggs and egg yolk until light in color, then gradually add sugar and beat until thick and pale.

   • Tip: Use an electric mixer on medium-high for 3–5 minutes. The mixture should fall in ribbons when lifted. Pro tip: room-temperature eggs whip up faster.

3. Whisk together the flour, matcha powder, baking powder, and salt in another bowl.

   • Tip: Sift the matcha with flour to avoid clumps and ensure a uniform green color.

4. Gently fold the dry ingredients into the egg mixture until just combined.

   • Tip: Use a rubber spatula and fold with care overmixing deflates the air you just built.

5. Fold in the melted butter in two additions and chill the batter for at least three hours.

   • Tip: Chilling is crucial it firms the butter and helps create the madeleine “hump.” For a quicker result, chill 30–60 minutes, though texture will be slightly different.

6. Preheat the oven to 375°F (190°C) and prepare the madeleine pan.

   • Tip: Grease each cavity lightly with butter and flour, or use nonstick spray. Warm pans give a crisper edge.

7. Fill each cavity with batter about ¾ full.

   • Tip: Use a small cookie scoop or piping bag for even portions this ensures uniform baking.

8. Bake for 10–12 minutes until golden and springy.

   • Tip: Rotate the pan halfway if your oven has hot spots. Look for a domed “hump” and slightly golden edges.

9. Cool in the pan for one minute, invert onto a wire rack, and dust with confectioners’ sugar before serving.

   • Tip: Don’t leave them in the hot pan too long or they’ll steam and soften. Cool briefly, then enjoy warm.

COMMON MISTAKES TO AVOID

• Batter too warm before chilling: If you fold in hot butter and skip chilling, the batter won’t firm up and the madeleines will spread. Fix: Chill the batter as directed; if already spread, pop pan in freezer 10 minutes before baking.
• Overwhipping or undermixing eggs: Not enough air = flat cookies; too much stirring after adding flour = dense madeleines. Fix: Beat eggs until pale and thick, then gently fold dry ingredients.
• Old or clumpy matcha: Stale matcha tastes dull and bitter. Fix: Buy small tins of fresh matcha, store in the fridge, and sift before use.
• Underbaked centers: Oven temperatures vary if centers jiggle, they need another minute or two. Fix: Use a toothpick in the center; it should come out clean or with a few moist crumbs.
• Skipping grease or proper pan prep: Madeleines can stick. Fix: Grease well and dust with flour (or use nonstick spray) and allow a brief cool-down before removing.

Nutrition per serving (approximate)

• Calories: 130 kcal per madeleine (based on 12 madeleines)
• Fat: 9 g | Carbohydrates: 10 g | Protein: 3 g | Fiber: 0.5 g
  Health benefits: Matcha contains antioxidants (catechins, including EGCG) and a small caffeine boost combined with L-theanine for calm alertness. These are treats not health food but the antioxidant lift is a nice bonus.

VARIATIONS & CUSTOMIZATIONS

• Matcha Madeleines with White Chocolate Drizzle: Melt 2 ounces white chocolate, drizzle over cooled madeleines, and top with a tiny pinch of flaky sea salt.
• Citrus-Matcha Twist: Add 1 teaspoon lemon or yuzu zest to the batter for a bright contrast that pairs beautifully with matcha’s grassy notes.
• Health-friendly swaps: Replace 6 Tablespoons butter with 4 Tablespoons olive oil + 2 Tablespoons applesauce for reduced saturated fat (texture slightly different). Use coconut sugar or reduce sugar by 1–2 tablespoons for lower sweetness.
• Flavor twists: Fold 1 teaspoon toasted sesame paste into the melted butter before adding to batter for a nutty depth. Or add 1/4 teaspoon almond extract (subtle).
• Equipment alternatives: If you don’t have a madeleine pan, use a mini muffin tin—bake at 350°F for 9–11 minutes. For air fryer enthusiasts, a small silicone madeleine mold fits many 2.5–3 qt baskets; reduce temp to 350°F and check at 6–8 minutes.

MAKE-AHEAD, STORAGE & REHEATING
Fridge storage

• Store cooled madeleines in an airtight container in the refrigerator for up to 4 days. Place parchment between layers to avoid sticking.

Freezer tips

• Freeze flat in a single layer on a tray until firm, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature and refresh in the oven.

Best reheating method

• For just-baked taste, reheat in a preheated 300°F oven for 4–6 minutes until warmed through. Microwave for 8–10 seconds if you’re in a hurry, but texture will be softer.

Serving suggestions and pairings

• Beverage pairings: Traditional matcha latte, lightly sweetened black coffee, or citrus-forward green tea. For an indulgent treat, serve with lightly sweetened whipped cream.
• Sides & occasions: Plate with fresh berries or a small scoop of yuzu sorbet for summer entertaining. These fit perfectly on holiday dessert trays and are elegant for bridal or baby shower bites.
• Occasions: Quick enough for weeknight coffee treats, pretty enough for weekend brunches, and portable for picnic baskets.

FAQ

1. Can I make Matcha Madeleines ahead of time?
   Yes. You can bake them and refrigerate in an airtight container for up to 4 days, or freeze up to 3 months. Reheat briefly before serving.

2. Why is my Matcha Madeleines dry?
   Dry madeleines usually result from overbaking, too much flour, or overmixing after adding dry ingredients. Use precise measurements, fold gently, and watch oven time carefully.

3. Can Matcha Madeleines be frozen?
   Absolutely. Freeze on a tray until solid, then transfer to a freezer bag. Thaw at room temperature and reheat in a 300°F oven for a couple minutes to refresh.

4. What matcha should I buy for best flavor?
   Choose a vibrant, bright-green matcha. Culinary grade is fine for baking, but high-quality culinary or lower-cost ceremonial works best for cleaner, less bitter flavors.

5. Can I make Matcha Madeleines without a madeleine pan?
   Yes use a mini muffin tin (slightly less shallow), but reduce oven temperature to 350°F and check for doneness at 9–11 minutes. Shape will be different but flavor remains wonderful.

CONCLUSION

Matcha Madeleines are an elegant, surprisingly simple way to bring a café-worthy treat into your kitchen. With just a handful of ingredients and a bit of chill time, you’ll get tender, aromatic shells that pair beautifully with coffee, tea, or a scoop of ice cream. If you try this recipe, save it, leave a comment with your favorite variation, and share a photo I love seeing your baking wins!

Matcha Madeleines

Print Recipe

Pin Recipe

Delicate, buttery Matcha Madeleines with a springy texture and a hint of green tea aroma, perfect for any occasion.

• Total Time: 190 minutes
• Yield: 12 madeleines

Ingredients

Scale 1x2x3x

• 6 Tablespoons unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 large egg yolk
• ⅓ cup + 2 Tablespoons granulated sugar
• ½ teaspoon pure vanilla extract (optional)
• ¾ cup all-purpose flour
• 2 teaspoons matcha powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• Confectioners’ sugar for dusting (to taste)

Cook Mode Prevent your screen from going dark

Instructions

1. Melt the butter and allow it to cool slightly. Set aside.
2. Beat the eggs and egg yolk until light in color, then gradually add sugar and beat until thick and pale.
3. Whisk together the flour, matcha powder, baking powder, and salt in another bowl.
4. Gently fold the dry ingredients into the egg mixture until just combined.
5. Fold in the melted butter in two additions and chill the batter for at least three hours.
6. Preheat the oven to 375°F (190°C) and prepare the madeleine pan.
7. Fill each cavity with batter about ¾ full.
8. Bake for 10–12 minutes until golden and springy.
9. Cool in the pan for one minute, invert onto a wire rack, and dust with confectioners’ sugar before serving.

Notes

For a richer flavor, use high-quality European-style butter. Chilling the batter is crucial for texture.

• Author: soukaina
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian