Matcha Madeleines

Prep: 20 mins
Cook: 10 mins plus overnight chilling
Difficulty: More effort
Makes: 24


  • 2 large eggs
  • 1 large egg yolk
  • 100g caster sugar
  • 2 tsp high-grade matcha
  • 125g plain flour, plus extra for dusting
  • 5g baking powder
  • 110g clarified butter or ghee, plus extra for greasing
  • 2 tsp honey


  1. In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the flour and baking powder, making sure there are no lumps.
  2. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly.
  3. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.
  4. Heat oven to 220C/200C fan/gas 7.
  5. Butter and flour the madeleine tins (you don’t need to do this if the moulds are silicone).
  6. Transfer the mixture to a piping bag. Half fill each hole in the mould.
  7. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed.
  8. Remove from the tins immediately and devour!


Recipe from Good Food magazine, February 2017
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