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 Preheat over to 375F.

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.