Moist and Fragrant Matcha Madeleines (+ Matcha Glaze)
Achieve Extra Moist and Tender Matcha Madeleines with White Chocolate! A Home Baking Recipe for Beginners.
Create exquisitely soft and moist madeleines infused with the rich flavor of matcha (green tea) and the subtle sweetness of white chocolate. Elevate your home baking with these delightful treats. For more detailed guidance, please refer to the accompanying YouTube video. Thank you!
Matcha Madeleines (approx. 10 pieces)
- 20g White chocolate
- 70g Room temperature eggs (approx. 1.5 eggs)
- 65g Granulated sugar
- 45g Cake flour (low-gluten flour)
- 25g Almond flour
- 6g High-quality matcha powder
- 3g Baking powder
- 62g Melted unsalted butter (warmed to 40-50°C)
- 15g Room temperature heavy cream
Matcha Glaze
- 63g Confectioners’ sugar (powdered sugar)
- 2g High-quality matcha powder
- 15ml Water (for consistency adjustment)
- 63g Confectioners’ sugar (powdered sugar)
- 2g High-quality matcha powder
- 15ml Water (for consistency adjustment)
Cooking Instructions
Step 1
First, finely chop the white chocolate. Place it in a bowl and gently melt it over a double boiler until smooth and lump-free. Even melting is key.
Step 2
In a separate bowl, lightly beat the room temperature eggs. Add the granulated sugar and whisk until the sugar is mostly dissolved and the mixture appears slightly translucent. Avoid over-whipping.
Step 3
Sift the cake flour, almond flour, matcha powder, and baking powder directly into the egg and sugar mixture. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Scrape the bottom and sides of the bowl to ensure everything is incorporated.
Step 4
Add the warmed melted butter, the melted white chocolate, and the room temperature heavy cream to the batter. Mix thoroughly with a spatula until a smooth, homogeneous batter is formed. Ensure there are no streaks of butter or chocolate remaining.
Step 5
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the dough rest. This resting period allows the flavors to meld and the dough to mature. While the dough is chilling, generously butter your madeleine molds. Thorough greasing will help prevent the madeleines from sticking.
Step 6
After chilling, remove the cold dough from the refrigerator. Gently loosen it with a spatula by scraping around the edges of the bowl. Be careful not to overwork the dough; you just want to make it a bit more pliable.
Step 7
Fill the prepared, buttered madeleine molds with the dough, filling them about 80-90% full. Overfilling can cause the madeleines to spill over during baking. Using a piping bag makes this step neater and easier.
Step 8
Bake in a preheated oven at 180°C (350°F) for 10 to 12 minutes. Baking times can vary depending on your oven, so keep an eye on the madeleines. They are ready when they are lightly golden brown on top and the edges have a slightly deeper golden hue.
Step 9
Carefully remove the baked madeleines from the mold and transfer them to a wire rack to cool completely. Handle them gently when they are hot, as they can be delicate.
Step 10
To prepare the matcha glaze, combine the confectioners’ sugar and matcha powder in a small bowl. Sift them together to remove any lumps. Gradually add the water, stirring until you achieve a smooth, drizzling consistency. Adjust the amount of water to reach your desired thickness; it should be thick enough to coat but thin enough to spread.
Step 11
Once the madeleines are completely cool, use a pastry brush to generously apply the matcha glaze to the tops of each madeleine. Brushing ensures an even and attractive coating.
Step 12
Place the glazed madeleines back into the oven, preheated to 170°C (340°F), for about 1 minute. This short bake will help set the glaze, giving them a beautiful, slightly firm finish.
Step 13
Enjoy your delicious matcha madeleines! Savor the fragrant matcha aroma and the wonderfully tender texture.
