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These Matcha Madeleines blend the finesse of French baking with Japanese tea culture. Every shell-shaped treat offers a light green tea-flavored interior with the typical madeleine bump, wrapped in a matcha-white chocolate coating that brings both stunning looks and taste layers. Created as a modern twist on the famous tea cake Proust loved, they mix the buttery goodness of French pastry with the gentle earthy kick of top-quality matcha.
What Makes These Special
What sets these madeleines apart is how they nail the sweet spot between old-school methods and new flavors. They've got that classic madeleine feel—soft inside with crispy edges—thanks to careful temp watching and letting the batter rest, while the matcha adds cool color and taste depth. Using matcha twice—in the batter and coating—creates a smart flavor journey that unfolds as you eat, starting with gentle tea notes and ending with a rich, buttery taste.
Key Ingredients
- Main Stuff:
- European Unsalted Butter (115g): With at least 82% fat content
- Dark Brown Sugar (60g): Adds moisture and a hint of caramel
- Quality Honey (15ml): Makes them soft and smells great
- Large Eggs (3): At room temp, about 68°F (20°C)
- Regular Sugar (100g): Small crystals that mix in well
- All-Purpose Flour (240g): Sifted and weighed carefully
- Baking Powder (4g): Better without aluminum
- Fine Sea Salt (3g): Boosts all the flavors
- Ceremonial Grade Matcha (12g): Bright green, freshly opened
- For the Coating:
- Good White Chocolate (200g): With at least 30% cocoa butter
- Extra Matcha (5g): To color the shell
- Tools You'll Need:
- Regular madeleine pan with 12 shells
- Kitchen scale for exact amounts
- Stand mixer with the whisk part
- Food thermometer for chocolate work
Detailed Baking Steps
- Getting Ready (30 minutes)
- Mix butter with brown sugar and honey in a bowl over simmering water, keeping it at 145°F (63°C). Let it cool to 85°F (29°C). While waiting, beat eggs with regular sugar until the mix gets really fluffy and can make figure-8 shapes when dripped. Sift your dry stuff together three times so the matcha spreads out evenly.
- Making the Batter (20 minutes)
- Add your butter mix to the egg fluff in three batches, folding gently—about 6-8 folds each time. Add dry ingredients in two batches, keeping everything between 68-72°F (20-22°C). When lifted, the batter should pour like a ribbon.
- Waiting Period (12-24 hours)
- Put plastic wrap right on the batter surface so it doesn't dry out. Keep in the fridge at 38°F (3°C) so the gluten can chill and flavors can mingle. Warm it up to 65°F (18°C) before you bake.
- Baking Time (25 minutes)
- Heat your oven to 375°F (190°C). Grease your pan with butter and flour. Pipe batter into each shell about 3/4 full using a 1/2 inch tip. Bake for 5 minutes, turn the pan around, then bake 4-5 minutes more until you see that signature bump form.
- Making the Coating (45 minutes)
- Melt white chocolate carefully: heat to 105°F (40.5°C), cool to 80°F (26.7°C), then work with it at 84-86°F (29-30°C). Mix in matcha when it hits 85°F (29.4°C). Dip your cooled madeleines while keeping the chocolate at the right temp.
Avoiding Common Mistakes
Getting these right means watching temperatures and timing like a hawk. Keep your kitchen at 68-72°F (20-22°C) with humidity under 60%. Watch for problems: if your batter looks flat, you didn't whip the eggs enough; if no bumps form, your batter was too warm or the pan wasn't greased right. Check if they're done by lightly pressing—they should bounce back quickly. For coating problems: streaky chocolate means your temps were off; dull matcha means it's too old.
Making Them Look Amazing
Show off these fancy madeleines with care and good timing. Eat them within 4 hours of baking for the best texture and smell. Arrange them neatly on ceramic or stone plates with the shell pattern facing up. Try serving them with matcha tea, white chocolate sauce, or even champagne for fancy occasions. Keep an eye on temperature—serve at 65-68°F (18-20°C) for the best taste and feel. Place drinks carefully so they don't make moisture that ruins the chocolate coating.
Keeping Them Fresh
Follow these rules to keep your madeleines tasting great. Plain ones stay good for 6-8 hours at room temp in an airtight container. Chocolate-covered ones should be eaten within a day for the best taste and texture. You can keep the batter in the fridge for up to 3 days, just warm it up before baking. If you need to save them longer, only freeze the plain madeleines: wrap each one in parchment paper, then seal them in a container. They'll stay good frozen for up to a month; let them sit out for an hour before eating. Don't try to freeze the chocolate-covered ones—the coating will get ruined.
Frequently Asked Questions
- → Do I need to chill the batter?
- Yes, it lets baking powder work better and makes the cakes fluffier with the classic hump shape.
- → Why pick European butter?
- It has more butterfat, giving richer flavor and a smoother texture for these delicate treats.
- → Can I skip resting overnight in the fridge?
- You could, but it won't rise as well or have the same soft texture.
- → Why measure by weight?
- Precise measurements matter. Using a scale makes sure every batch turns out the same.
- → Why choose silicone molds for chocolate?
- They release the chocolate cleanly without breaking the soft cakes, unlike metal molds.