I am always amazed when I see bloggers and crafters getting into the holiday spirit in the middle of the summer. Excluding brand collaborations, I definitely do not think that far in advance. I was still eking out the last few pleasures of summer as late into the fall as I could. Bonfires, sailing, sandals – that was my focus. With the exception of today’s delicious recipe!
I thrifted the most adorable tree-shaped mini cake pan during the summer and have been waiting for the holiday season to put it to use. All fall I dreamed of a matcha-infused madeleine recipe. When I won a photo contest at a local tea shop (3 of my photos will appear in their annual calendar), I used some of the $150 gift card I won and bought some delicious powdered matcha – but you can find it online, too. These naturally green, tree-shaped mini cakes are so easy to whip up and they taste SO good. Hubby and I actually invited neighbors over for a cup of tea and madeleines, because we literally couldn’t trust ourselves not to eat them all in one sitting.
Aren’t they adorable? The magic is in the cute pan I found for $1.00:
I couldn’t find the exact one online, but I did track down a similar pan with trees and gingerbread people (hello, Grinches)! No matter what kind of pan you bake these sweet treats in, they’re sure to become a fast favorite! If you’re already drooling all over your laptop (guilty), here’s what you’ll need to bake these matcha madeleines.
- 2 eggs
- Juice + zest of half a lemon
- 1 tsp vanilla
- 2 tbsp powdered matcha
- 1 stick of butter (1/4 pound)
- 2/3 cup sugar
- 1 cup flour
How to Make Matcha-Infused Madeleines:
I had read that making madeleines was tricky and, certainly, there were a ton of extra steps (like refrigerating the dough before baking, letting the eggs come to room temperature, etc) but I skipped them all because I didn’t want my madeleine to have that signature hump; I wanted the trees to lie flat. So these are the steps I followed, which was a quick and easy way to make madeleines that, to my taste buds, did not affect the tastiness one bit:
- Melt the butter in a saucepan over medium heat (I let it bubble so it was golden, then removed it from the heat and set it aside).
- Meanwhile, grease the pan well with butter.
- In a mixing bowl, using a whisk, whisk the eggs with the vanilla, lemon juice and lemon zest.
- In another mixing bowl, measure out the flour and matcha powder.
- Slowly add in the eggs to the dry ingredients, gently whisking.
- Add the melted butter and whisk until combined.
- Pour the batter into the greased pan, filling each section only half way.
- Bake at 350 degrees for approximately 15 minutes.
- Let cool and lightly dust with matcha powder and icing sugar.
These are a breeze to whip up and yet they turned out so adorably well! They are such a pretty shade of green and the dusting of icing sugar looks like snow. Plus they taste amazing: really sweet and cakey, with just the mildest hint of matcha. They’re really delicious with a cup of tea.
If you loved my matcha shortbread, you’ll love these. Happy baking!