Matcha Green Tea Madeleines
Saturday, January 8, 2011 10:10:05 PM
I have been wanting to bake something with Green Tea. I could imagine the light refreshing taste, also an excuse to use up some Green Tea Powder my sister left me with. Finally, I decide to try a new test on Madeleines. Knowing that green tea (or matcha) powder usually make the cake drier, I add the juice of 1/2 a lemon; then, to compensate for that, I dust the final Madeleines with caster sugar to enhance the sweetness. Guess what? The Madeleines are still soft and taste super good with the green tea flavor. Yum... Can't stop thinking about it....
2/3 cup all purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
2 large eggs, at room temperature
3/4 stick, (6 Tablespoons) unsalted, melted and cooled
1 teaspoon Green Tea (Matcha) powder
1 teaspoon vanilla extract
Juice of 1/2 fresh lemon
1 (and only 1) drop of green food color (optional, if you want to enhance the green color)
Confectioners' sugar, for dusting
1) Combine together the flour, baking powder, green tea powder and salt in a mixing bowl and stir well with a spoon.
2) Working in a mixer bowl, or in a large bowl, add sugar and then add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the fresh lemon juice and vanilla extract
3) With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold gently with the spatula to combine and finally attain a smooth mixture.
4) Butter a 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray (Spray is what I used). If you have a silicone pan, no prep is needed. Spoon the batter into the molds, filling each one almost to the top and smooth out the surface.
5) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days (the wrap should cover the whole mold). This long chill period will help the batter form the hump that is characteristic of madeleines.
6) After refrigerate the batter long enough (3 hours latter) preheat oven to 400 degrees F for 10 minutes before you bake. Then, bake the cookies directly from the fridge. Bake large madeleines for 10-13 minutes, and mini ones for 8-10 minutes, or until they are golden and the tops spring back when touched.
7) Remove the molds from the oven and release the madeleins from the molds by rapping the edge of the pan against the counter. Gently pry any stubborn madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to coolto just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners' sugar