Tuesday, February 26, 2013

Matcha (Green Tea) Madeleines




Madeleines are definitely one of the easiest things I have baked. I love that madeleines are made up of basic ingredients that I always have in my pantry. They are also incredibly versatile, which means that I can get creative with the flavours.

Unfortunately, you will need a madeleine mould/pan to make madeleines. I imagine you can probably use mini muffin/cupcake pan. However what you get will no longer be madeleines, but humpback sponge cakes. I honestly believe that madeleines not only look better, but also taste better in seashell shape.

Madeleines are best eaten on the day they are made because they do get stale the next day. I like the madeleines best straight out of the oven, while the inside is moist and the exterior crisp. Having said that, they are equally tasty the next day dip in a cup of coffee.



Matcha (Green Tea) Madeleines
(Adapted from we love madeleines)

Makes 18 standard size madeleines

55 grams unsalted butter, melted and cooled, plus more for greasing the pans
80 grams all purpose flour, plus more for dusting the pans
2 teaspoons matcha
2 eggs, at room temperature
65 grams caster sugar
pinch of salt
1/2 teaspoon vanilla extract

In a small bowl, sift together the flour and matcha and set aside.

In an electric mixer (or in a medium bowl with a handheld mixer) on high speed, beat the eggs with the sugar, salt and vanilla extract for about 5 minutes, or until the mixture forms ribbons and roughly doubles in volume. Use a rubber spatula, gradually fold the flour mixture into the egg mixture until incorporated. Drizzle in the melted butter and gently fold into the batter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat the oven to 200 degrees celsius (or 180 degrees celsius fan-forced). Grease madeleine pan with melted butter and dust with flour, tapping out any excess.

Spoon or pipe the batter into the prepared pan, filling each mold about three-quarters full. Bake until golden brown around the edges, about 10 minutes. (Tip: Don't overbake or the madeleines will be dry.)

Immediately turn out the madeleines onto a wire rack and let cool.

2 comments:

  1. Such pretty madeleines! And what a great job you did photographing them: very nice background color!

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  2. I can't wait to try this recipe as my husband loves madelines AND we are all in need of more matcha intake!

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