Green Tea Madness

Posted on 02/19/2008 by sayhitoyourmum

Aromatic, light and flavourful.. Paired with a cuppa piping hot green tea for a yummy late afternoon/morning treat!

Green Tea (Matcha) Madeleines


  • 120g all-purpose flour, plus extra for dusting
  • 1 tsp baking soda
  • 1 tsp matcha powder
  • pinch of salt
  • 2 eggs
  • 90g sugar
  • 1 heaped tbsp honey
  • 120g butter, melted and cooled
  • extra butter for greasing

How to make Matcha Madeleines (Makes about 15-20)

Matcha is a certain type of powdered green tea and is known for many of its properties. (eg. 1. raises metabolism 2. burns fat 3. a natural energy provider/lifter) I simply love matcha for its taste! Ever since the bottle of matcha became an addition in my kitchen pantry, I've been experimenting with matcha and am planning to bake a matcha japanese cheesecake or tiramisu pretty soon! Back to the point, these madeleines are very simple to whip up and are so delish and buttery (yet light) I had several helpings at a go! Even up till today, I'm still trying to perfect my madeleines and to be able to achieve that, it needs to bear some special qualities:

1. Defined, well-shaped ridges
2. "Bump/Hump"
3. Madeleine like texture

So far I've achieved 1 and 3 and partially 2...

That's a sign that I've to work more on them!

Without further ado...

1. Grease a madeleine pan well, then dust with flour, shake off the excess, and pop into the fridge until you're ready to use it.

2. Beat the eggs on high for 1 minute, then add the sugar and honey and beat for 5 minutes. The mixture should be light in colour and very fluffy.

3. Sift the flour, baking soda, matcha powder, and salt together. Sift it once more into the egg mixture and beat until incorporated. Add in the melted butter a little at a time, until the mixture is smooth, making sure the butter is fully incorporated before adding the next drizzle.

4. Cover the bowl tightly with clingfilm, and refrigerate overnight. (I did not refrigerate overnight)

5. Preheat the oven to 150°C.

6. Place about 2 tbsp of batter into each mould (or fill them two-thirds full). Bake for 10-11 minutes, or until the edges are golden brown and the centre is set. (Test it with a wooden skewer.) Cool them on a rack, then serve hot. ENJOY! :D

sabyne 19th-Feb-2008 05:35 pm (UTC)
Those look fantastic!

This is amazing:

I'll take a gamble and assume you're in the UK - where do you buy your macha? We brought some back from Japan but it cost it's weight in gold - too expensive to cook with!
sayhitoyourmum 20th-Feb-2008 01:14 am (UTC)
Currently,I reside in Singapore and thus it is easily within reach and all I have to do is to make my way down to a Japanese mart or any other mart that has a variety of goods! Still, its price is rather steep for such a small amount that we bought. (but worth every cent!)Thanks for that recipe it looks great!:)
oversoul 19th-Feb-2008 11:19 pm (UTC)
...that looks SO good ;__; I'm definitely going to find some time to try this out over the weekend; thanks for sharing! ♥
sayhitoyourmum 20th-Feb-2008 01:16 am (UTC)
You should definitely try them out! Haha no problem, and thanks! :)
whatisbiscuits 20th-Feb-2008 12:50 pm (UTC)
Forgive me if this is a stupid question, but can madeleines be made in a muffin or fairy cake tray? I have a recipe I want to try out, but haven't seen any madeleine pans in the shops round here.

Yours look absolutely gorgeous, I adore green tea.
sayhitoyourmum 20th-Feb-2008 02:33 pm (UTC)
Thank you! :) Well yes of course it would probably be great in small muffin/patty-cake tins. However, a madeleine is only a madeleine when baked in a madeleine pan, it would then just simple be a tea cake. Alternatively, you could look for a nice green tea cupcake/muffin recipe! :)
pnkrckprncss84 old, but new to me!5th-Apr-2009 12:22 am (UTC)
I just came across this recipe. First of all, thank you!
I also wanted to mention (though I'm sure by now you know this) refridgeration is key when trying to achieve the madeleine "hump." Even if you just refridgerate the dough for an hour, that should be enough time for it to form its signature "hump."

Happy baking!
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