These matcha latte madeleines bring together the traditional French madeleine’s touch of lemon zest with the earthy, gently nutty flavor of matcha. Finished with a vanilla bean icing, they nod to the ever-popular matcha latte while preserving the charm and simplicity of a classic French bake.
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 45 M
TOTAL | 1 H 10 M
32-34 SERVINGS
| 1-2 madeleines
SPECIAL EQUIPMENT: MADELEINE PAN MIXING BOWLS WHISK AND RUBBER SPATULA FINE-MESH SIEVE (FOR FLOUR AND MATCHA) PIPING BAG OR SMALL SCOOP MICROPLANE OR FINE GRATER (FOR LEMON ZEST)
directions
Whisk together the granulated sugar and eggs in a large bowl until combined. Whisk in the milk until smooth.
In a separate bowl, sift together the flour, baking powder, salt, and matcha powder. Gently fold the dry ingredients into the wet ingredients just until incorporated.
Add the lemon zest, honey, neutral oil, and melted butter, stirring until the batter is smooth and fully emulsified. Cover and refrigerate the batter for at least 30 minutes.
Generously butter a madeleine pan and dust with sifted flour (or sifted matcha!), tapping out any excess. Pipe or scoop the chilled batter into the prepared molds, filling each about two-thirds full. Place the filled pan in the freezer for 5 minutes.
Preheat the oven to 375°F (190°C). Bake the madeleines at 375°F for 6 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 5–6 minutes more, until the madeleines are puffed, lightly golden around the edges, and spring back when gently pressed.
Remove from the oven, release from the pan, and let cool completely before dipping into icing.
expiry Madeleines are best enjoyed the day they are baked, when the edges are lightly crisp and the centers are soft and tender. Store plain or iced madeleines in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, refrigerate after the first day and bring to room temperature before serving. Uniced madeleines can be frozen for up to 1 month. Thaw at room temperature and ice just before serving for the best texture and flavor.
tips
Sift the matcha to evenly distribute the matcha and prevent clumps in the batter.
Chilling the batter allows the flour to fully hydrate and improves both flavor and texture.
Freezing the filled pan briefly helps create a stronger initial rise and encourages the classic Madeleine shape.
Watch for visual cues, not just time—the madeleines should be puffed, lightly golden at the edges, and spring back when gently pressed.
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
