Thursday, February 14, 2019

Matcha Madeleines

The last time I made madeleines was over 8 years ago! See post here. I can't believe I refrigerate the batter in the mold thinking it would work.. And why did I think the humps on madeleines are pointless when they are indications of their distinctive light/ fluffy texture.

These matcha madeleines were given an overnight rest in the fridge. I made mini versions so the humps weren't too apparent. The texture is great but I am biased that they could be even airy-er.

The instructions reflect what I would do the next time around. Instead of sifting and folding in the dry mixture all at once, I think adding in increments would definitely help with incorporating the two without over-doing it.

These matcha madeleines are the perfect little sponge cake to complement with a cup of coffee or tea!

Matcha Madeleines
recipe adapted from Cakelets & Doilies
nakes about 27 mini size madeleines
55 grams unsalted butter, melted and cooled, plus more for greasing the pans
80 grams all purpose flour, plus more for dusting the pans
2 teaspoons matcha powder
2 eggs, at room temperature
60 grams powdered sugar
pinch of salt
1/2 teaspoon vanilla extract

step 2 - ribbon stage 
step 3
step 4 - ready to be refrigerated

1. In a small bowl, sift together flour and matcha and set aside.
2. In an electric mixer (or in a medium bowl with a handheld mixer) on high speed, beat eggs with sugar, salt and vanilla extract for about 5 minutes, or until the mixture forms ribbons and roughly doubles in volume.
3. Use a rubber spatula, gradually fold flour mixture in 3 additions into egg mixture until incorporated. 
4. Drizzle in melted butter on the side of the bowl and gently fold into the batter. 
5. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
6. Preheat oven to 390F. Grease madeleine pan with melted butter and dust with flour, tapping out any excess.
7. Spoon or pipe the batter into the prepared pan, filling each mold about three-quarters full. 
8. Bake until golden brown around the edges, about 10 minutes.
9. Immediately turn out the madeleines onto a wire rack and let cool.

butter and flour pan
piped batter to 3/4 full
pop them on a wire rack to cool
mini hump

Taste: 5 stars out of 5
Good matcha flavor and sweetness is just right
Texture: 4 stars out of 5
Crisp edges when fresh out of the oven; can be a little lighter with the right techniques next time!

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