Madeleines are small and delicate sponge cakes baked in shell-moulded pan to give its distinctive shape. They are one of my favourite baking treats to enjoy with a cup of tea or coffee and are so addictive. They are simple to bake and you could try other flavours rather than matcha if that’s not your preference, such as earl-grey or chocolate, or add in some lemon or orange zest instead. They are best eaten on the day, as they can become a little dry after being stored. I hope you will give these little treats a go, they will not disappoint!
- 7 tbsp (100g) unsalted butter
- 2 large eggs at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1 heaping teaspoon matcha powder
- 1/4 teaspoon baking powder
- Pinch of salt
- In a small pot over medium heat, melt the butter. You can remove the butter from the heat once it has melted, or continue for about 5 minutes until the butter has browned, which adds a lovely flavour. Once melted, pour the butter into a bowl and allow to cool.
- Sift the flour, matcha powder, salt and baking powder in a large bowl.
- To the bowl of a stand mixer, or a large bowl, add the eggs and sugar. Whisk at high speed with the stand mixer or electric hand mixer until the mixture is pale yellow, about 7 minutes.
- Add in the vanilla extract and whisk until combined.
- Sift the flour mixture into the large bowl and fold with a silicone spatula until there are no visible dry ingredients.
- Drizzle the butter into the batter and fold gently until just combined.
- Cover and chill the batter in the fridge overnight (or at least 2 hours).
- When you are ready to bake the madeleines, preheat the oven to 180C. Brush melted butter onto your madeleines tray.
- Bake for 8 minutes, then remove from oven and allow to cool for 5 minutes. Remove from the tray and eat immediately.
- Madeleines are ideally eaten on the day, but can be stored in an air-tight container for up to 3 days at room temperature.