Marble Matcha Madeleine

Since getting this madeleine pan, I feel like I enjoy making madeleines even more. 

This deep madeleine pan gives you thick and beautifully risen madeleines that are very satisfying to eat. So, if you like thick madeleines like this, I recommend buying this kind of pan. ^^

Today, the recipe I'm sharing is a matcha madeleine recipe. But it's not a whole green tea madeleine, because if it's all green, it's not as cute as I want, haha. So this time, I made them with a marble pattern, with light-colored madeleine batter and streaks of matcha, which looks lovely.

At first, I was worried that the streaks wouldn't come out clearly, so I had to figure out how to layer the matcha batter beautifully. After trying different methods, I found an easier way than I thought: you don't need to separate the two batters before chilling. Just pour the matcha batter into the main batter and chill them together without stirring or mixing. But when scooping into the piping bag, you just need to scoop alternately so that the matcha batter spreads evenly.

These madeleines are not only adorable, but they are also delicious with a lovely fragrant from both the butter and green tea. If you like green tea and butter cakes, you absolutely must try this recipe.

Marble Matcha Madeleine

Make 12 pieces

Plain batter

105 g ........................ Unsalted butter

105 g ....................... Cake flour

3/4 tsp ...................... Baking powder

1/8 tsp ...................... Salt

85 g .......................... Egg

80 g .......................... Granulated sugar

22 g .......................... Honey

Matcha batter

100 g ........................ Plain batter
5 g ............................ Matcha (green tea powder)

5 g ............................ Milk

.................................. Butter and flour for preparing the pans

Melt the butter in a microwave and let it cool to 30-40℃ before using it.

Sift the cake flour and baking powder together. Set aside.

Put the eggs, honey, salt, and sugar into a bowl.

Beat at medium speed for 3 minutes.

Add the sifted flour mixture in 2 additions.

Fold to combine.

Add the melted butter in 2 additions.

Fold to combine.

Put 100 grams of the plain batter into a bowl. Sift the green tea powder into the bowl.

Put 5g of milk into the bowl.

Mix to combine.

Pour the green tea batter into the plain batter bowl. No need to mix them together.

Cover and refrigerate for 1 hour.

Brush a madeleine pan (12 pieces for 7.7 x 5 x 2.2 cm. or 14-15 pieces for standard size) with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside down and tap to remove the excess flour.

Refrigerate until needed.

Put the batter into a piping bag.

No need to mix them together.

Divide the batter into the pan.

Use the tip of a bamboo skewer to draw shallow, random strokes to create a marbled pattern.

Bake in the200℃ preheated oven for 10-12 minutes.

Turn the madeleine upside-down.

Let it cool completely.

Marble Matcha Madeleine