Learn how to make perfect madeleines with this Sourdough Matcha Madeleines recipe! These classic French sponge cakes brightened with green tea matcha powder and lime zest for a delicious tea time treat.
Add the cake flour, baking powder, and salt in a medium mixing bowl. Sift in the matcha powder to reduce clumps and whisk the dry ingredients together. Set aside.
Rub the granulated sugar and lime zest until fragrant in another mixing bowl.Whisk in the eggs for 2-3 minutes until the mixture is pale yellow, full of bubbles, and slightly larger.Then, whisk the sourdough discard and vanilla extract into the frothy mixture until the discard is not visible.
100 g Granulated Sugar, 1 tsp Lime Zest, 2 Eggs, 50 g Sourdough Discard, 1 tsp Vanilla Extract
Pour the egg mixture into the bowl of dry ingredients and use a flexible spatula to fold the ingredients gently.Try to be delicate with the batter to keep the wet mixture full of air.Lastly, pour in the melted and slightly cooled butter all at once and lightly fold it into the batter until incorporated.
99 g Unsalted Butter
Place a piece of plastic wrap over the bowl and press it down to the surface of the batter. This will prevent a skin from forming while the batter chills.Chill the batter in the refrigerator for at least an hour and up to four hours.
Preheat the oven to 400ºF (204ºC). If you’re not using a non-stick pan, brush melted butter into the molds and crevices of the madeleine pan to prevent sticking.Scoop the batter, one tablespoon at a time, and divide it among the molds. You want the molds to be filled up about 90% so they don’t overflow.This batter makes 16-18 madeleines. My pan holds 16 madeleines, so if there’s any remaining batter, I keep it in the refrigerator to bake more later.Chill the pan in the refrigerator with the madeleines in it for at least 10 minutes.Bake for 8-10 minutes or until the edges begin to brown. As soon as the edges brown, remove them from the oven. The tops should have a hump or dome and feel spongey to the touch.
Optional Matcha White Chocolate Dip
Once cooled, melt the chopped white chocolate in a small bowl in the microwave or over a stovetop. Stir in the matcha powder. You can add more or less for different shades of green.Dip the ends of the cooled madeleines into the chocolate and place them on a platter, baking sheet, or plate lined with parchment paper.Finally, chill them in the refrigerator for a few minutes to harden.