Matcha Madeleines

Matcha Madeleines


2 large eggs, at room temperature

2/3 cup (130g) sugar

1 cup (120g) all-purpose flour

1/2 teaspoon baking powder

1/4 cup (60ml) melted unsalted butter

2 tablespoons matcha powder

Powdered sugar for dusting (optional)



Preheat your oven to 375°F (190°C). Grease and flour your madeleine pan.

In a large bowl, whisk together the eggs and sugar until they're light and fluffy.

Sift in the flour, baking powder, and matcha powder. Fold gently until combined.

Drizzle in the melted butter and fold it into the batter until it's smooth and homogenous.

Spoon the batter into the prepared madeleine molds, filling each about three-quarters full.

Bake for 8-12 minutes, or until the edges are golden and the centers spring back when lightly touched.

Remove from the oven and let cool for a few minutes. Then, gently remove the madeleines from the pan and cool them on a wire rack.

Once cooled, dust with powdered sugar if desired.