Matcha Madeleines
Japanese green tea flavored madeleine cookies
30mI was playing around with some different madeleine recipes. There's a well known one that was created by Daniel Boulud. I used that one and tweaked the flavoring in a few different ways. This is one of the resulting concoctions. Matcha is kinda subtle, and it works well here. I upped the amount of matcha in the recipe, because I think it was too light. Let me know if you think it works.
What you will need
3/4 cup AP flour
1/2 tsp salt
2 tsp matcha
1 tsp baking powder
2 eggs
1/2 cup sugar
1 tbsp butter
(Nutritional facts 321 calories, 17.6 g fat, 28.1 g carbohydrates, 12.37 g protein, 575 mg cholesterol, 639 mg sodium)How to cook
1
Get the flour, salt, matcha and baking powder in a bowl together and mix them up. This recipe is based on my basic madeleine recipe, which you can find here.
2
Combine eggs and sugar. Whisk well.
3
Melt the butter and whisk it into the egg and sugar mixture in a stream.
4
Now, whisk the dry ingredients into the wet ingredients. Mix well.
5
Pour the batter into a pastry bag (or a ziplock bag in a pinch). Seal it up and chill the batter for at least an hour.
6
Coat your madeleine mold with nonstick grease spray, followed by a dusting of flour. Madeleines like to stick to the baking pan, so we're doing double duty to make sure that doesn't happen.
7
Fire it up. You know, these cookies can be temperamental, so the oven temp can be crucial. And a lot of ovens are not calibrated well. I really like to keep a hanging oven thermometer in my oven to verify the temperature.
8
They cook fast, so keep an eye on them. I like to do 5 minutes, rotate, and do 5 more minutes. you want them to be just barely cooked through for maximum fluffiness.
Basic Madeleines
These little shell cookies are really half way between a cake and a cookie. I adapted this recipe from Daniel Boulud's madeleines. A great starting point for adapting to flavored madeleines. I think I need to dial back the baking powder a touch though.