Cookies

I wanted to make matcha madeleines with a filling, but hate having to make cavities in madeleines. After starting to make the batters, I realized that maybe I could pour the batter into a muffin pan. It totally worked and made making a cavity/ core much easier.

1. Matcha Madeleine Muffins: [12 total muffins]

• 113 g unsalted butter + some melted butter for coating pan
• 113 g sugar
• 120 g flour (sifted)
• pinch of salt
• 5 g baking powder
• 8 g matcha, could add more
• 2 large eggs (room temp)
• 15 g milk

1. Preheat over to 375F.
2. Melt butter in a small pan. Cool butter to room temp once it has melted.
3. Add sugar, flour, baking powder, and matcha into a bowl. Whisk to combine.
4. In a separate bowl, add eggs and milk and whisk until frothy throughout.
5. Add the wet ingredients to dry ingredients and fold together.
6. Add the cooled butter and fold some more until completely blended.
7. An important step is now to cool the batter down in the fridge for at least an hour or if you’re in a hurry you can throw them in the freezer for 30 min.
8. Use a pastry brush or something to spread the melted butter into the muffin pan. Be generous.
9. To make filling the pans easy, I added my madeleine batter into a piping bag. Fill each mold with some batter.
   • I put the pan on a scale and added in 40 g of batter. You can probably add up to 50 or 55 g and it’d be fine.
10. Bake at 375F for 19 min.
11. Take out and let cool for a few minutes and then remove from pans and let cool further.

2. Strawberry Mousse:

I have 100% been loving the activated charcoal I recently bought. Yesteday I was sick and lying in bed and charcoal matcha madeleines popped into my head. The matcha and charcoal looked great together from the roll cake so I knew I had to execute these. I used the same protocol that I used for the first time I tried making stuffed madelines and it worked again and was delicious.

I based my recipe from Just One Cookbook, which covers a basic green tea one. However, I split the batter into three and added flavoring at the end. I’m not sure if that’s taboo, since the recipe said don’t overmix…BUT, I didn’t have any issues so I think it’s fine. I’ll list what I did. The Thai tea, ube, and green tea amounts are for 1/3 of the batter. If you want to make just one of those flavors, multiply by 3.

Madeleines are super simple to make and are delicious. You can also be fancy and fill them with a custard. They also work in non-madeleine pans!
If you want to flavor the madelines, just add it to the batter. It can tolerate with powder or tiny bit more liquid!

I’ll include a recipe for black sesame madeleines and a matcha custard filling. If you don’t want the flavor, just don’t add the black sesame :p.