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I fell in love with these matcha madeleines after tasting them at my friend's tea shop. She taught me her recipe and I've been making them ever since. These little shell-shaped cakes are so special with their rich buttery taste and that lovely matcha flavor that isn't too strong. My daughter says they look like little green seashells especially when I add the white chocolate coating. They've become my go-to treat when I want to make something that looks fancy but isn't actually too hard to make.
What Makes These So Special
You know how some treats just make you feel fancy? These are like that. Every time I serve them people think I bought them from a bakery. They're so soft and buttery with just the right amount of matcha flavor not too bitter or sweet. I love watching people's faces when they take their first bite. Plus they look gorgeous on any plate especially when you dust them with that green powdered sugar. My mom requests these every time she visits now.
What You Need
- Butter: Half a cup melted and slightly cooled it needs to be unsalted
- Dark brown sugar: Gives them this amazing depth of flavor
- A spoonful of honey: Trust me this makes them extra special
- Two eggs: Make sure they're room temperature super important
- Regular sugar: Just plain granulated works perfectly
- Salt: I use kosher but any kind works
- Flour: Regular all purpose nothing fancy needed
- Baking powder: This helps get that classic bump on top
- Matcha powder: Get the good stuff it really matters here
- For the coating: White chocolate chips and extra matcha
- For dusting: Mix some powdered sugar with matcha it looks so pretty
Let's Make These Beauties
- Getting Started
- First thing I do is melt my butter with the brown sugar and honey until it's all nice and smooth. Then in another bowl I beat my eggs and sugar until they're super fluffy this takes a few minutes but it's worth it.
- Mix It Together
- I sift all my dry ingredients together then fold them into my egg mixture. The key is being gentle here we want them light and fluffy. Then slowly pour in that butter mixture.
- The Waiting Game
- Now here's the hard part you've got to let the batter rest overnight. I know it's torture but this rest time is what gives them that perfect texture.
- Baking Day
- When you're ready to bake spray those molds really well even if they're non-stick. Fill them most of the way up and pop them in the oven. About 10 minutes later your kitchen will smell amazing.
Make Them Your Way
Sometimes I add a bit of lemon zest to brighten up the flavor it goes so well with the matcha. My kids love when I dip them in dark chocolate instead of white chocolate gives them a totally different look. Last week I tried sprinkling some crushed freeze-dried strawberries on top and wow the pink and green looked stunning together.
That Pretty White Chocolate Shell
This part makes them extra special. I melt the white chocolate really slowly in the microwave stirring every 15 seconds so it doesn't burn. Then mix in some matcha until it's this gorgeous green color. You can either dip your madeleines or spread the chocolate in molds. Pop them in the fridge and in about 15 minutes they're ready to eat.
Getting It Right Every Time
Let me share some tricks I've learned the hard way. Those eggs really need to be room temperature take them out the night before if you can. Don't skip chilling the batter that rest time is magic. And please please grease those molds well nothing's sadder than a stuck madeleine.
The Fun Part
I love watching these puff up in the oven they get this perfect little bump on top. Once they're done let them cool just a bit then dust them with that pretty green sugar or dip them in chocolate. My daughter loves helping with this part though half the chocolate usually ends up in her mouth instead of on the madeleines.
My Best Advice
Get yourself a kitchen scale if you can measuring these ingredients just right makes such a difference. Use fresh matcha powder the color and taste are so much better. And here's my secret don't try to bake more than one pan at a time they need that perfect oven spot to get that signature bump.
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Keeping Them Fresh
These little treats are best eaten the same day while they're still warm and fresh. But if you need to store them pop them in an airtight container they'll keep for a couple days. The batter can hang out in the fridge for about three days so you can bake them fresh when you need them. Just don't try freezing them they're never quite the same after.
Frequently Asked Questions
- → Why chill the batter overnight?
Chilling helps activate the baking powder and develops better flavor. It's crucial for getting that signature madeleine bump in the middle.
- → Why use European butter?
European butter has higher fat content which creates richer, more tender madeleines. Regular butter works but won't be quite as luxurious.
- → Can I skip the white chocolate shell?
Yes, these are delicious plain or just dusted with matcha sugar. The shell is optional but adds an elegant touch and extra matcha flavor.
- → Why aren't my madeleines puffing up?
Temperature is key - room temp eggs, properly chilled batter, and correct oven temp all help create the classic bump. Also ensure baking powder is fresh.
- → Can I make these ahead?
The batter can be refrigerated up to 3 days, but baked madeleines are best fresh. They get dry when stored too long.