Light and airy, these seashell-shaped cookies feature the subtly fragrant matcha green tea powder for a slight sweetness and pop of color. Chef Benjamin Steigers gives both weighted (which are standard in a professional kitchen due to a higher degree of accuracy) and volume measurements, so if you have a kitchen scale at home, try your hand at baking the way the pros do. If you don’t have a madeleine cookie mold (you can get them at any baking goods shop), use a muffin tin.
- 4 teaspoons (26 grams) clover honey
- 2 1/2 tablespoons (30 grams) light brown sugar
- 1 1/2 sticks (182 grams) unsalted butter
- 4 (226 grams) extra-large whole eggs
- 7/8 cup (220 grams) granulated sugar
- 1 1/2 cups (190 grams) all-purpose flour
- 4 tablespoons (20 grams) matcha
- 1 teaspoon (6 grams) baking powder
- 1 pinch (2 grams) kosher salt
- Heat the honey, brown sugar, and butter in a pot over medium-low heat, stirring often, just until everything is melted together. Do not over heat.
- Next, place eggs and granulated sugar into a standing mixer, or a large mixing bowl with a hand mixer. Whisk at medium high speed until the eggs form a ribbon that holds its shape for a few minutes when the whisk is pulled out of the eggs.
- Combine flour, Matcha powder, and baking powder and blend completely. (Chef's note: I like to add the dry ingredients to a sealed container and shake until the powders are combined.) Then, gently add the dry mixture to your egg mixture, little by little, and mix until all is combined. Make sure to scrape the sides and bottom of the mixing bowl with a spatula periodically to remove any clumps that may form.
- Next, slowly drizzle the melted butter mixture into the flour and egg mixture while stirring constantly.
- Once fully mixed, place the batter in the refrigerator to cool for 2 hours
- When ready to bake, spray the madeleine mold with non-stick oil spray and pour batter into the molds until 90% full, leaving a small amount of space for the batter to expand as it cooks. If you are using a muffin tin, only fill the molds 1/4 of the way.
- Preheat oven to 325°F, then bake madeleines for 8-10 minutes. To check if they are done, gently press on the madeleine with your finger. The cookie should spring back to its original form easily, signifying that it is done.
- Allow the cookies to cool, then pop them out of the molds and enjoy!