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Matcha Madeleine by Junko Gemmill
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Matcha Madeleine

Ingredients

For the batter

  • 8 tablespoons unsalted butter
  • 2/3 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon matcha powder
  • 2 eggs room temperature
  • 1 tablespoon whole milk room temperature

For baking

  • 1 tablespoon unsalted butter for coating the pan
  • 1 tablespoon all-purpose flour for dusting the pan
  • 1 tablespoon confectioner's sugar for dusting (optional)

Instructions

Make the batter [1 day ahead]

  • Melt the butter in a small saucepan over low heat.
  • Transfer the melted butter to a small bowl and let it cool.
  • In a large bowl, sift together the sugar, flour, salt, baking powder and matcha powder. Mix well with a whisk.
  • In a medium bowl, whisk together the eggs and milk.
  • Pour the egg mixture into the flour mixture and stir with a rubber spatula until just combined. Do not over-mix.
  • Add half of the cooled melted butter to the batter. Stir with a rubber spatula until just combined. Add the rest of the melted butter and stir again until just combined. Do not over-mix.
  • Cover the bowl with plastic wrap and place in the refrigerator for at least 3 hours, or overnight if possible.

Bake the madeleines

  • Place the oven rack in the center slot and preheat the oven to 375 degrees F.
  • Put the butter in a small microwave-safe bowl and microwave for 30 seconds or until the butter melts.
  • Brush the melted butter in each mold of the madeleine pan using a pastry brush.
  • Put the flour through a fine mesh strainer and lightly dust the flour over the buttered molds.
  • Take the batter out of the refrigerator. Using a 1-tablespoon measuring spoon and a small rubber spatula, fill each mold in the madeleine pan with 1-tablespoon of the batter. Leave the batter as lumps in the middle of the mold as they will melt to shape in the oven.
  • Bake in the preheated oven for 10 minutes (convection oven) or until the edges of the madeleines are slightly browned and the top of the madeleines spring back when touched.
  • Take the pan out of the oven and let it cool for 3 minutes.
  • Gently lift and remove the madeleines from the molds using a table knife and transfer them onto a cooling rack. Cool the madeleines to slightly warm to the touch, or to room temperature.
  • Just before serving, dust the tops with confectioner's sugar (optional).

To store

  • Store in a airtight container for 24 hours.
  • To freeze, wrap each madeleine in plastic wrap and put them in a freezer bag and place in the freezer for up to 2 months. Defrost the madeleines at room temperature, then dust with confectioner's sugar before serving.