Pin it
These Matcha Madeleines blend traditional French baking with Japanese tea flavors. Each little shell-shaped treat has a soft green tea crumb with the trademark madeleine bump, covered in a matcha-white chocolate outer layer that makes them look fancy and taste complex. They were created as a modern twist on the famous tea cake Proust loved, mixing the buttery goodness of French pastry with the earthy undertones of top-quality matcha powder.
What Makes These Special
What sets these madeleines apart is how they nail the mix of old-school methods and new flavors. You get that classic madeleine feel - soft inside with slightly crispy edges - through careful heat control and letting the batter rest, while the matcha gives them a unique look and taste. Using matcha twice - in the batter and coating - creates a layered flavor experience that unfolds as you eat, starting with gentle green tea hints and ending with a rich buttery taste.
Key Ingredients
- Main Mixture:
- European Unsalted Butter (115g): At least 82% butterfat
- Dark Brown Sugar (60g): Adds moisture and caramel flavor
- Quality Honey (15ml): Makes them tender with nice smell
- Large Eggs (3): At room temp (68°F)
- Regular Sugar (100g): Fine type for better mixing
- All-Purpose Flour (240g): Sifted and weighed carefully
- Baking Powder (4g): Better without aluminum
- Fine Sea Salt (3g): Boosts flavor
- Ceremonial Matcha (12g): Bright green, just opened
- For the Outer Layer:
- High-end White Chocolate (200g): With 30% cocoa butter minimum
- Extra Matcha (5g): To color the coating
- Tools You'll Need:
- Classic 12-shell madeleine pan
- Kitchen scale for exact amounts
- Stand mixer with whisk
- Good thermometer for chocolate work
Detailed Cooking Steps
- Getting Ready (30 minutes)
- Mix butter with brown sugar and honey in a double boiler at 145°F. Let cool to 85°F. While waiting, beat eggs with regular sugar until they triple in size and can form figure-8 patterns when dripped. Mix dry stuff together three times to spread the matcha evenly.
- Making the Batter (20 minutes)
- Add the butter mix to the eggs in three batches, folding 6-8 times each batch. Then fold in dry ingredients twice, keeping everything between 68-72°F. Your batter should fall in ribbons when lifted.
- Resting Time (12-24 hours)
- Put plastic wrap right on the batter surface so it won't dry out. Store in the fridge at 38°F to relax the gluten and boost flavor. Warm it up to 65°F before baking.
- Baking Time (25 minutes)
- Heat oven to 375°F. Grease pan with butter-flour mix. Pipe batter to fill shells 3/4 full using a 1/2 inch tip. Bake for 5 minutes, turn the pan around, then bake 4-5 more minutes until the bump forms.
- Making the Coating (45 minutes)
- Melt white chocolate to 105°F, cool to 80°F, then work with it at 84-86°F. Mix in matcha when it hits 85°F. Dip cooled madeleines while keeping the chocolate at the right temperature.
Fixing Common Problems
Getting these right means watching temperatures and timing closely. Keep your kitchen at 68-72°F with humidity under 60%. Watch for issues: flat batter means you didn't whip the eggs enough; no bumps mean your batter was too hot or cold, or you didn't prep the pan right. Check if they're done by lightly touching - they should bounce back right away. For the coating: streaky chocolate means your temperatures were off; dull matcha means it's too old.
Making Them Look Professional
Serve these fancy madeleines within 4 hours of baking for the best texture and smell. Arrange them neatly on ceramic or stone plates with the shell pattern facing up. They go great with matcha tea, white chocolate sauce, or even champagne for special events. Keep them at 65-68°F when serving for perfect texture and taste. Make sure drinks are placed carefully so they don't cause moisture that could ruin the chocolate coating.
Keeping Them Fresh
Follow these rules to keep your madeleines tasting great. Plain ones stay good for 6-8 hours at room temp in a sealed container. Chocolate-covered ones should be eaten within a day for the best experience. You can keep unbaked batter in the fridge up to 3 days - just warm it up before baking. If you need longer storage, freeze only the plain madeleines: wrap each one in parchment paper and seal in an airtight container. They'll stay good frozen for up to a month; just let them sit out for an hour before eating. Don't try freezing the chocolate-coated ones as the coating won't hold up.
Frequently Asked Questions
- → Why should I refrigerate the batter?
- It gives the baking powder time to do its thing and forms that classic hump. It also softens the texture.
- → Why use rich European butter?
- It’s got a higher fat content (84%), so it adds flavor and creates a better texture for these soft cakes.
- → Can I skip chilling it?
- You can, but your madeleines might not rise properly, and they won’t be as fluffy as they should.
- → What’s so important about weighing ingredients?
- Accuracy matters for these delicate cakes. Using a scale makes sure you get the best results each time.
- → Why pick a silicone mold?
- Silicone helps release the chocolate layer without sticking, unlike metal molds that can ruin the shape of the cakes.