For my second madeleine offering for the parent coffee tomorrow morning, I thought I'd try a matcha green tea version. I paired the matcha with maple syrup for these. Sadly, they did not retain the lovely verdant hue of the batter. As they baked, the green color muted. They were still green just not as green. Bummer. But they were still yummy!
- 3/4 C organic butter plus some for greasing pan
- 1 C organic granulated sugar
- 2 large eggs, at room temperature
- 1 T matcha green tea powder
- 1 t pure vanilla extract
- 1 T pure maple syrup
- 1 C flour (I used a bread flour)
- 1/2 C almond meal or flour
- 1/4 t baking powder
Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.
Place your butter and sugar in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter.
Let the butter-sugar mixture cool for a few minutes, then spoon it into a large mixing bowl. Whisk in the eggs, matcha green tea powder, extract, and maple syrup. Beat for a full three minutes to incorporate lots of air bubbles into your batter.
Fold in the flour, almond meal, and baking powder with a spatula. Taking care not to deflate the batter too much. Using a truffle scoop, or teaspoon, fill the shell molds with batter until almost full.
Remove the pans from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.
If you are interested in purchasing a madeleine pan for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleine pan."