Name: Matcha madeleines
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: makes 24
Cuisine: French
Ingredients: 2 eggs; 1 egg yolk; 100g caster sugar; 2 tsp high-grade matcha; 125g plain flour plus extra for dusting; 5g baking powder; 110g clarified butter or ghee, plus extra for greasing; 2 tsp honey

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Matcha madeleines

Matcha madeleines

Rosie Birkett

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makes 24

More effort

Prep: 20 mins

Cook: 10 mins

plus overnight chilling

A star rating of 4.5 out of 5.4 ratingsRate

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These vibrant little green tea cakes are sweet but with a satisfying underlying bitterness. Best served hot from the oven with a good cup of coffee

Vegetarian

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Rosie says, "Bright green matcha madeleines were the absolute star of the afternoon tea at the Prince Gallery Hotel in Tokyo, where I stayed on a recent trip – sweet but with a satisfying bitterness. They inspired me to try my own update on the French classic – best served hot from the oven with a good cup of coffee. I’d recommend making the mix as far in advance as possible."

Ingredients

Nutrition

Units:

MetricUS

2 eggs
1 egg yolk
100g caster sugar
2 tsp high-grade matcha
125g plain flour

plus extra for dusting
5g baking powder
110g clarified butter

or ghee, plus extra for greasing
2 tsp honey

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Nutrition: per madeleine

kcal88
fat5g
saturates3g
carbs9g
sugars4g
fibre0g
protein1g
salt0.1g

Method

step 1

In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the our and baking powder, making sure there are no lumps. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.
step 2

Heat oven to 220C/200C fan/gas 7. Butter and our the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed. Remove from the tins immediately and devour.

Recipe from Good Food magazine, February 2017

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A star rating of 4.5 out of 5.4 ratings

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