Green Tea Madeleines


Like many people, I’ve only just discovered how much I love matcha powder and now I am trying to find ways to put it in everything. I found myself thinking of baked goods, and immediately went with madeleines. Not only because they’re my all time favorite, but… Actually no that’s basically the only reason. I love these little tea cakes. Especially with morning coffee. And the green tea does nothing but elevate their already amazing flavor.


So a little bit about matcha powder – I get mine on Amazon, but more and more stores are providing it and you can definitely find it in most local Asian markets. You want to find a matcha powder that is a nice vibrant green, not dull or brownish tinted. And a little goes a long way with matcha powder!

Here is a link to the matcha powder I use!

Matcha Powder
A common misconception with Madeleines is that they’re difficult to make, and nothing could be further from the truth. They’re actually one of the easier baking recipes I’ve seen. You will need a special piece of equipment – a Madeleine pan. You can find them easily but here are a few links to some you can order online. I included a silicone pan, if you prefer baking with those!

Amazon Madeleine Pan
Bed Bath and Beyond Madeleine Pan
Target Madeleine Pan 

Silicone (Amazon) Madeleine Pan

To start I melted a stick of butter in a small saucepan on low heat. I did this slowly to insure that that butter didn’t brown. (Although a brown butter Madeleine sounds equally delicious!) After the butter melted I set it aside to cool while I got together the rest of my ingredients.

In a large mixing bowl, I added 1 cup of flour with 2/3 cup of sugar, 1 tsp of baking powder, a pinch of salt, and 1 tbsp of matcha powder.

Then I gave it all a good whisk to break up any clumps that may have been hiding.

In another mixing bowl I added together 2 eggs with 1 tbsp. Of heavy cream and 1 tsp of vanilla extract and whisked the ingredients together until they were just frothy.

After that it was time to combine the two. With a rubber spatula I folded in the eggs/cream mixture with the flour/matcha mixture. At this point the dough should be fairly dry and stiff. Try not to over mix.

After the butter had cooled completely, I added about 1/3 at a time, folding in gently. Again, take care not to over mix.

Once the butter is thoroughly combined, your dough should be fairly lose and very smooth. Then, I  covered it in plastic wrap and let it sit in the refrigerator for at least 1 hour, but the longer the better. I like to let my Madeleine dough rest overnight in the fridge.

When the dough was ready to bake, I lightly coated the Madeleine pans with melted butter and sprinkled with a little flour, shaking off the excess.

To fill the pans, I dropped about 1 tbsp of dough into the center of each shell. Don’t worry about spreading the dough out, it will sink and spread out in the oven.

I baked them at 375 for about 10-11 minutes. Depending on the pan you use it could take slightly longer, so keep an eye on them if you’re unsure!

Let them cool about 5 mins before removing from pans.

Serve sprinkled with powdered sugar.


My favorite part of these little tea cakes is the striking green color you see when you bite into them. If you’ve never had a Madeleine, or if you’ve never tried green tea I really suggest you give these a try.



Green Tea Madeleines

Prep time: 1 1/2 hrs   Cook time: 10-12 mins

Yield: 6-8 servings


1 stick butter, melted

1 cup all-purpose flour

2/3 cup sugar

1 tsp baking powder

1/8 tsp salt

1 tbsp matcha (green tea) powder

2 eggs

1 tbsp heavy cream

1 tsp vanilla extract

1 tbsp melted butter for coating pan

1 tbsp flour for coating pan

Powdered sugar for topping (optional)


To begin, melt butter over low heat in small saucepan. Set aside to cool.

Next, whisk together the flour, sugar, baking powder, salt, and matcha powder to remove any clumps.

In a separate bowl, whisk together eggs, cream, and vanilla until frothy, then add the egg mixture to the flour mixture, folding with a rubber spatula. Dough should be stiff at this point.

Next, slowly fold in the butter 1/3 at a time. Careful not to over mix. Once the butter is combined with the dough, cover the bowl with plastic wrap and refrigerate for at least 1 hour (preferably overnight).

Preheat oven to 375 degrees.

Once the dough has been refrigerated, scoop 1 tbsp at a time into the shells of a buttered and floured Madeleine pan. Don’t worry about spreading out the dough, it will sink and fill the shells in the oven. Bake for about 10-12 minutes. Let sit for 5 minutes before removing from hot pan. Serve sprinkled with powdered sugar.


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