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Servings: 24 madeleines
- 2 large eggs at room temp
- 1 large egg yolk
- 100 g caster sugar
- 2 tsp high-grade matcha
- 125 g plain flour plus extra for dusting
- 1 tsp baking powder
- 110 g unsalted butter plus 1 tbsp extra for greasing
- 2 tsp honey
- 1/2 tsp good quality salt
- Heat oven to 220°C/200°C fan/gas 8.
- In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the flour and baking powder, making sure there are no lumps.
- Warm the butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hours or overnight.
- Melt the additional 1 tbsp butter in the microwave. Using a pastry brush, coat the madeleine tins (you don’t need to do this if the moulds are silicone).
- Use a 1 tbsp measuring spoon to transfer the batter, half filling each hole in the tin/mould - being careful not to overfill.
- Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed.
- Remove from the tins. Madeleines are always best when eaten while still warm!
- Don’t be shy about the butter when coating the moulds. It helps you take Madeleines out of the pan after baking as well as to achieve nice golden colour.
- Chilling the batter is an important step - it helps to give the Madeleines their distinctive bumps (the bulging shape of the cookies).
- If you don’t have a Madeleine tin, while you won’t get the classic Madeleine shape, a cupcake (not muffin) tin is an alternative, using cupcake liners/papers.
Tried this recipe?Let us know how it was!