Matcha Madeleines 🍵
I need your help!
Hello and welcome back to Five Things I Ate! This week, we make madeleines. Read past posts here, and please follow my Instagram, @fivethingsiate.
Wow, what a week, huh? I dunno about you but I am utterly exhausted. I made it through only crying once (!) on the subway, but because I was hungry. This week in Soph: My friends won a Pulitzer Prize (!), I forced myself to make some small talk (-10 hp -10 hp), I went back to dance class (it turns out my cardio is sorely lacking), and lugged several suitcases full of items down my sixth-floor walkup to start to clear out my apartment for my move at the end of month, all while grappling with having a uterus (IYKYK). It just feels like a very Big Spring, because it is, in mostly good ways and some little sadnesses, too. Transitions and changes of routine are hard for me, and 2024 is all about them. It’s interesting because people like to make a big fuss about certain ages, like 21 or 30 or 40 or whatever, but the Universe is the ultimate decider of what’s going to be a big year or not for you, and I bow in humbleness before it.
Anyways. I decided to treat myself to a baking recipe and now I’m anti-treating myself by forcing myself to write about it at 2am when I’m very sleepy. So without further ado, I’m just going to put the findings up front:
I am really struggling to perfect the art of baking madeleines. Even though the batter is very rich and I used good ingredients (so much Kerrygold and Hibiki-an matcha!), the result always feels dry.
Am I overbaking them? Should madeleines remain sort of moist inside and should I take them out right as the top firms?
Should I not be using convection? I use my Breville, and the same temp (375F), but it’s convection.
Or do I just have a sugary American sweets palette, and am used to Trader Joe’s madeleines?
Please send me advice!!
Regardless, my tester loved these so please take these criticisms with a grain of salt.
Matcha Madeleines
Makes: 24
Adapted from: Just One Cookbook
113 g unsalted butter (1 stick, 4 oz, 8 Tbsp; plus 1 Tbsp for coating the pans)
133 g sugar
120 g all-purpose flour (plain flour) (plus 1 Tbsp for dusting the pans)
¼ tsp Diamond Crystal kosher salt
1 tsp baking powder
6g/ 1 tbs matcha (green tea powder) (I used 2 packets of my favorite Hibiki-An)
2 large eggs (50 g each w/o shell) (at room temperature)
15 ml whole milk (at room temperature)
1 Tbsp confectioners’ sugar (optional, for dusting)
In advance:
Melt butter, let cool
Meanwhile, sift together sugar, flour, salt, baking powder, and matcha.
In another bowl, whisk together eggs and milk.
Stir the eggs and milk into the dry mixture.
Stir in butter half at a time.
Cover and chill at least 3 hours.
To bake:
Preheat oven to 375F.
Butter and dust with flour two madeleine pans.
Use a tbs cookie scoop to scoop batter into pan. No need to press down.
Bake 11-13 mins, or edges look done.
Immediately turn onto wire rack and cool.
XOXO,
Soph
P.S. Please please send me your madeleine tips and tricks and recipes! You can reply directly to this email