Learn how to make these spongy, classic mini French cakes with this easy recipe.
•Madeleine Pan •Whisk You'll need a shell-shaped madeleine pan for this recipe. If not, use a standard muffin pan.
•Cake Flour (or all-purpose) •Baking Powder •Salt •Matcha Powder •Sugar •Lime Zest •Eggs •Sourdough Discard •Vanilla Extract •Unsalted Butter
Whisk the flour, baking powder, salt, and matcha powder together in a bowl. Sift the matcha if needed to prevent clumps from forming.
Rub the sugar and lime zest together until fragrant. Whisk the eggs into the mixture until frothy. Then, add the sourdough discard and vanilla extract.
Pour the wet ingredients into the dry ingredients. Use a flexible spatula to gently fold together into a wet batter.
Add the melted and cooled unsalted butter and gently fold it into the batter. When mixed, the batter will be shiny.
For the best madeleines, chill the batter for at least an hour and up to four hours. Cover with plastic wrap and place in the refrigerator.
Preheat the oven to 400ºF (204ºC). Scoop one tablespoon of batter into the molds and chill until the oven is preheated.
Bake the madeleines for 8-10 minutes until the edges just turn golden brown and the cakes feel spongy. The tops should rise into what is called a madeleine hump.
Melt white chocolate and mix in some matcha powder to your desired color. Dip the madeleines into the chocolate and cool to harden!
Madeleines are best served fresh and warm with coffee or tea. Store in an air-tight container for a day.