Classic French tea cakes with a vibrant, earthy green tea twist. This recipe yields a beautifully humped, tender madeleine.

Recipe Details

Prep time: 25 mins
Cook time: 10–12 mins
Total time: 4 hours 37 mins
Yield: Approximately 48–64 standard madeleines

Ingredients

Madeleine Batter

• 20g Matcha powder
• 120g Heavy cream
• 300g Granulated sugar
• 80g Honey
• 400g Eggs
• 60g Neutral baking oil
• 3/4 tsp Fine sea salt
• 372g All-purpose flour
• 4 tsp Baking powder
• 340g Unsalted butter

Coating

• 400g White chocolate
• 8g Matcha powder

Instructions

Madeleine Batter

1. Sift the 20g matcha powder into a medium mixing bowl to remove lumps.
2. Gradually pour the 120g hot heavy cream into the matcha in 3 separate additions. Whisk vigorously after each addition until a perfectly smooth, dark green paste forms.
3. Add the 300g sugar, 80g honey, 400g eggs, 60g oil, and salt directly into the bowl with your matcha paste. Whisk thoroughly until the mixture is fully emulsified, smooth, and uniform in color.
4. Sift the 372g all-purpose flour and 4 tsp baking powder directly over your wet matcha base. Using a whisk, stir gently from the center outward until just combined and no dry flour spots remain. Do not overmix.
5. Pour the warm melted butter into the batter. Whisk steadily until the butter is completely incorporated and the batter is smooth and shiny.
6. Transfer your freshly made batter into a piping bag immediately.
7. Brush a thin, even layer of softened butter into your madeleine molds and dust lightly with all-purpose flour, tapping out the absolute excess.
8. Pipe the batter into the prepared madeleine molds, filling each cavity about 80% full.
9. Place the entire filled madeleine pan into the refrigerator to chill for 4 hours.
10. Preheat your oven to 350°F during the last 20 minutes of the chilling time.
11. Bake the chilled pan for 10 to 12 minutes. Watch for the center to puff up into a distinct hump and spring back lightly when touched.
12. Immediately unmold the madeleines onto a wire cooling rack and let them cool completely.

Coating

1. Clean and thoroughly dry the madeleine mold pan.
2. Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
3. Add the 400g white chocolate to the bowl and stir constantly until completely melted and smooth, then remove from the heat.
4. Sift the 8g matcha powder into the melted chocolate and stir vigorously until smooth.
5. Spoon about 1 teaspoon of the green chocolate into each cavity of your clean madeleine mold.
6. Take a cooled madeleine and press it firmly back into the chocolate-filled cavity. Repeat for all cakes.
7. Freeze the entire pan for 10 to 15 minutes or longer before removing to make it the easiest to remove without forcing.

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