Cover the batter with plastic wrap directly touching the surface (to prevent a skin from forming). Refrigerate for at least 1 hour.
π This cold shock is what helps the madeleines form their iconic little βhumpβ during baking.
6. Baking π₯
Preheat your oven to 200Β°C / 390Β°F (fan-assisted). Fill each mold cavity to about ΒΎ full. Bake for 10β12 minutes until the madeleines are puffed up with a slight dome and golden brown around the edges.
7. Cooling π¬
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 π΅β¨.
π‘ Extra Tips & Variations:
π Ingredient swap:
No almond flour? Replace it with the same amount of flour. The texture will be slightly lighter but a bit less moist.
π₯ Pro baking tip:
For an even bigger hump, place your filled madeleine pan in the freezer for 5 minutes before baking.
β³ Make-ahead trick:
You can prepare the batter the night before. It keeps perfectly well in the fridge for up to 24 hours.
π« Variation idea:
Add chocolate chips π« or a drizzle of white chocolate on top for a decadent twist.
πΈ Japanese touch:
Serve alongside a cup of genmaicha (roasted rice green tea) or sakura tea πΈ for a delightful pairing.
β¨ The result: fluffy, buttery, and delicately flavored mini matcha madeleines that melt in your mouth ππ
