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Matcha Madeleines

Matcha Madeleines

Learn how to make a Japanese Matcha Madeleines for your happy time!

Madeleine is a traditional small cake from northeastern France. They are small sponge cakes with a shell-like shape, usually flavored with just vanilla.


I’ve been making these classic French madeleines for some time. Most recipes are very similar as it’s a simple recipe. I tried different versions to see which one my family likes the most. When I tried Julia Child's recipe, the madeleines turned out perfectly. Since then, I always use her recipe, but changed some ingredients and methods over time.


There’s no need to be intimidated by these French tea cakes. Madeleines are one of the easiest baking recipes I’ve made. Since my son loves them, I make them frequently.


Recently, I tried adding matcha powder to the batter. The earthy green tea flavor goes so well with the sweetness of the cake. The matcha madeleines are soft and moist with a delicate green color. My son can't get enough of them! I like to dust them with matcha powdered sugar for a extra flavor and presentation. These matcha madeleines are now our new favorite treat with tea.


  • Level:Intermediate
  • Prep Time:2 hours
  • Cook Time:12 minutes
  • Total Time:2 hours 12 minutes
  • Servings:16


Ingredients / measure


  • Cake flour:60g
  • Eggs:90g
  • Almond powder:20g
  • Granulated sugar:50g

※Melt by steaming or microwaving

  • Matcha powder:10g
  • Honey:30g
  • Baking powder:3g
  • Salt:1g
  • Unsalted butter:75g
  • Oil:As needed


How to Make Matcha Madeleines


  • Melt the butter by steaming or microwaving
  • Sift together the cake flour, almond powder, matcha powder and baking powder


  1. Crack the eggs into a bowl and gently warm to around 60°C while steaming. Add the granulated sugar, honey and salt and mix together.
  2. Gradually add the sifted dry ingredients from prep and mix with a whisk until smooth and no traces of flour remain.
  3. Add the melted butter in small batches, mixing slowly each time to emulsify.
  4. Transfer batter to a piping bag, remove excess air and seal. Chill in the fridge for at least 2 hours.
  5. Grease the molds with oil or butter and evenly distribute the batter. *The batter will be quite firm so use pressure to fill.

  6. Smooth the surface and bake at 190°C for 10-12 minutes.
    Remove from molds and let cool once baked.
  7. When cooled slightly, place in a plastic bag to keep moist and allow to completely cool.

Correct storage for the very best flavor !

To maintain the quality of Japanese Matcha and Green tea, it must be stored where it cannot come into contact with moisture or sunlight.

heat or aromas, and should be used quickly after opening(2-3weeks).

When storing, place in a non-tranparent sealed container and store in a cool, dark location. When storing in the refrigerator, make sure it does not come into contact with the aromas of other foods.


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