Cover the batter with plastic wrap directly touching the surface (to prevent a skin from forming). Refrigerate for at least 1 hour.
👉 This cold shock is what helps the madeleines form their iconic little “hump” during baking.
6. Baking 🔥
Preheat your oven to 200°C / 390°F (fan-assisted). Fill each mold cavity to about ¾ full. Bake for 10–12 minutes until the madeleines are puffed up with a slight dome and golden brown around the edges.
7. Cooling 🌬
Let cool in the mold for 5 minutes, then transfer onto a wire rack. Optionally, dust lightly with sifted matcha powder for an elegant finish 🍵✨.
💡 Extra Tips & Variations:
🔄 Ingredient swap:
No almond flour? Replace it with the same amount of flour. The texture will be slightly lighter but a bit less moist.
🔥 Pro baking tip:
For an even bigger hump, place your filled madeleine pan in the freezer for 5 minutes before baking.
⏳ Make-ahead trick:
You can prepare the batter the night before. It keeps perfectly well in the fridge for up to 24 hours.
🍫 Variation idea:
Add chocolate chips 🍫 or a drizzle of white chocolate on top for a decadent twist.
🌸 Japanese touch:
Serve alongside a cup of genmaicha (roasted rice green tea) or sakura tea 🌸 for a delightful pairing.
✨ The result: fluffy, buttery, and delicately flavored mini matcha madeleines that melt in your mouth 😋💚
