Matcha Madeleines

Matcha Madeleines

Like many of the fellow foodies, I own way too many baking tins and my baking equipment cupboard is always full to the brim. A bundt tin, a swiss roll tin, a heart shaped tin, big round tins, small round tins, brownie tin… And really, all I ever use is the sandwich tins and muffin tins. 

In order to justify buying another tin (a rectangular tart tin), I need to at least start using some of the ones I have already. And my first chosen one is the madeleines tin.  I actually have used this tin a few times, and I loved the Earl Grey madeleines I made. So jumping from one tea to another, I’m using matcha this time. This recipe is adapted from one of the BBC Good Food magazines I have at home. They’ve turned out great!

Matcha Madeleines

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cake
Servings: 24
Author: Annie


  • 2 large eggs
  • 1 large egg yolk
  • 100 g caster sugar
  • 2 tsp matcha powder
  • 1/2 tsp sea salt
  • 125 g plain flour
  • 5 g baking powder
  • 110 butter
  • 2 tsp honey


  • Melt the butter and honey in a pan.
  • Whisk together eggs, egg yolk, sugar, matcha powder and sea salt in a big bowl. Keep whisking until foamy.
  • Sift the flour and baking powder in whilst whisking. Ensuring there are no lumps.
  • Slowly pour the butter and honey mix into the batter, keep stirring.
  • Chill the batter in the fridge overnight. (Or a few hours)
  • Preheat oven to 220'C/gas 7.
  • Butter and flour the tin.
  • Put batter into a piping bag.
  • Half fill each hole in the tin, bake for 3 mins.
  • Turn oven down to 180'C/gas4 and bake for another 4-5 mins.
  • Remove from tin immediately.


Picture 1 of 3

These are great to serve when you have guests over, because the batter can happily sit in the fridge and you just bake them when the guests arrive! James love them cold and I like them fresh from the oven. Either way it goes down very quickly! Have a go and let me know how you get on. Happy baking! 🙂


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