Matcha Madeleines
I got up at 7am and, as I wasn't going to work, started to throw together ingredients for the matcha madeleines. It took me a while to get going but by 9am, I had eaten my 'trial madeleine' and the dishes done except for the muffin pan which is soaking to remove stuck on bits in spite of being prepped with cooking spray and floured.
Green Tea (Matcha) Madeleines)/Commercy Cupcakes - makes one dozen full sized or about 18 miniature madeleines
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white granulated sugar
1 tablespoon honey
1/2 cup all-purpose flour
1 teaspoon lemon zest (I used the entire zest from a medium lemon)
1 teaspoon matcha powder (up to 1 tbsp)
1/4 cup unsalted butter
1/3 cup icing sugar for decoration (optional)
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds or 18 miniature madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar, then honey; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, (5 to) 10 minutes.
Sift together the matcha powder and flour. Sift this into the egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 11 to 13 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Miniature madeleines should take 7-9 min while those in muffin tins may take 6-7 min.
If necessary, use the tip of a knife to loosen madeleines from pan; invert onto rack.
Trial 1: Used miniature tray of madeleines which I sat on top of a double bottomed aluminum baking pan to make turning easier. Made 18 cakes - 12 miniature madeleines and 6 muffin tin cakes. It took 11 minutes to bake both. The scalloped bottoms were only barely golden so you could see the green tinge from the matcha better.
I used the minimum recommended amount of matcha powder as the first whiff of the opened foil package (grassy) and my internet reading of the flavour (bitter) had me a bit cautious. I think I'm happy with the amount in retrospect. I could use more but I'm not that concerned with having a VERY green madeleine. Maybe I'll feel differently when I make the panna cotta that I'm planning on ... as soon as I buy some whipping cream. :)
ETA: Because I'm obsessive and I have all this matcha powder, my post supper drink/dessert was a matcha and honey latte. It was sweet and milky and 'matcha-ey' (cause describing it as grassy isn't particularly appetizing). :)
Green Tea (Matcha) Madeleines)/Commercy Cupcakes - makes one dozen full sized or about 18 miniature madeleines
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white granulated sugar
1 tablespoon honey
1/2 cup all-purpose flour
1 teaspoon lemon zest (I used the entire zest from a medium lemon)
1 teaspoon matcha powder (up to 1 tbsp)
1/4 cup unsalted butter
1/3 cup icing sugar for decoration (optional)
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds or 18 miniature madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar, then honey; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, (5 to) 10 minutes.
Sift together the matcha powder and flour. Sift this into the egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 11 to 13 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Miniature madeleines should take 7-9 min while those in muffin tins may take 6-7 min.
If necessary, use the tip of a knife to loosen madeleines from pan; invert onto rack.
Trial 1: Used miniature tray of madeleines which I sat on top of a double bottomed aluminum baking pan to make turning easier. Made 18 cakes - 12 miniature madeleines and 6 muffin tin cakes. It took 11 minutes to bake both. The scalloped bottoms were only barely golden so you could see the green tinge from the matcha better.
I used the minimum recommended amount of matcha powder as the first whiff of the opened foil package (grassy) and my internet reading of the flavour (bitter) had me a bit cautious. I think I'm happy with the amount in retrospect. I could use more but I'm not that concerned with having a VERY green madeleine. Maybe I'll feel differently when I make the panna cotta that I'm planning on ... as soon as I buy some whipping cream. :)
ETA: Because I'm obsessive and I have all this matcha powder, my post supper drink/dessert was a matcha and honey latte. It was sweet and milky and 'matcha-ey' (cause describing it as grassy isn't particularly appetizing). :)