How to Make Mini Matcha Madeleines, Step-by-Step Recipe

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I love mini madeleines and I love matcha so my friend/baking guru Queenie created a madeleines recipe that combined these two favorites together.

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INGREDIENTS
2/3 cups sugar
3 eggs
1 teaspoon matcha
1 teaspoon vanilla extract
3/4 cup all-purpose flour + more to dust mini madeleine pan
1/2 teaspoon baking powder
1 stick (8 tablespoons) melted unsalted butter + a little cold butter to grease pan
Powdered sugar, for dusting

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1. Preheat the oven to 350°F.

2. Melt a stick of butter. Queenie heated up a pan with the stick of butter and when the butter began to melt, took the pan off the stove. The heat from the pan melted the rest of the butter and then allowed the butter to cool a bit.

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3. Place the sugar and matcha into a electric mixer bowl and mix well with a fork. 

4. Add eggs.

5. On high, whip the sugar, matcha, and eggs until it doubles in volume. Takes about 3 minutes.

6. Add vanilla extract. 

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7. Fold in flour and baking powder.

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8. Fold in melted butter.

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9. Cover the batter with plastic wrap and let it chill in the fridge for 30 minutes.

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10. Right before the batter is ready to be taken out of the fridge, prepare the mini madeleine pan. Butter the pan with cold butter, making sure to get every little corner to ensure the madeleines will pop out easily.

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11. Next, using a sifter, cover the pan with flour. 

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12. Take the batter out of the fridge and pour into a piping bag, or a plastic storage bag. Since the molds are so small, this makes the process easier. Pipe the batter from the center of the mold.

Each pan makes 20 mini madeleines and this batter will yield 60 minis. Just one pan was used, so after each batch, the pan was thoroughly washed and dried and rebuttered and floured.

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13. Bake at 350°F for 13-15 minutes. Let cool and gently pop them out of the pan.

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14. Sift powdered sugar over each madeleine.

MINI MATCHAMADELEINES
Recipe by Queenie Fok for Oh, How Civilized

Makes 60 mini madeleines

INGREDIENTS
2/3 cups sugar
3 eggs
1 teaspoon matcha
1 teaspoon vanilla extract
3/4 cup all-purpose flour + more to dust mini madeleine pan
1/2 teaspoon baking powder
1 stick (8 tablespoons) melted unsalted butter + a little cold butter to grease pan
Powdered sugar, for dusting 

DIRECTIONS:
1. Preheat the oven to 350°F.

2. Melt a stick of butter. 

3. Into a mixer, first add in the sugar and matcha and mix well.

4. Add eggs.

5. On high, whip the sugar, matcha, and eggs until it doubles in volume. Takes about 3 minutes.

6. Add vanilla extract. 

7. Fold in flour and baking powder.

8. Fold in melted butter.

9. Cover the batter with plastic wrap and let it chill in the fridge for 30 minutes.

10. Right before the batter is ready to be taken out of the fridge, prepare the mini madeleine pan. Butter the pan with cold butter, making sure to get every little corner to ensure the madeleines will pop out easily.

11. Next, using a sifter, cover the pan with flour. 

12. Take the batter out of the fridge and pour into a piping bag, or a plastic storage bag. Since the molds are so small, this makes the process easier. Pipe the batter from the center of the mold.

13. Bake at 350°F for 13 – 15 minutes. Let cool and gently pop them out of the pan.

14. Sift powdered sugar over each madeleine.