👨👩👧👦 Servings: 6 people
⏱ Prep time: 15 min
🔥 Baking time: 10–12 min
⏳ Resting (in fridge): 1 hour
🧾 Ingredients:
100 g unsalted butter 🧈 (melted, then cooled)
100 g granulated sugar
2 eggs 🥚
90 g all-purpose flour (T45 if possible) 🌾
10 g almond flour 🌰
1 teaspoon baking powder (3–4 g)
2 teaspoons matcha green tea powder 🍵 (8–10 g)
1 pinch of salt 🧂
A little butter and flour for greasing the molds 🧁
🥣 Step-by-step preparation:
1. Prepare the ingredients 🔪
Bring all ingredients to room temperature. Melt the butter gently, then allow it to cool. Lightly butter and flour the mini madeleine molds.
2. Whip the eggs and sugar 🍯
In a large bowl, whisk the eggs with the sugar until the mixture becomes pale, airy, and foamy. This step is key for light, fluffy madeleines! ✨
3. Incorporate the dry mix 🍃
Sift together the flour, almond flour, matcha powder, baking powder, and the pinch of salt. Gently fold these dry ingredients into the egg-sugar mixture using a spatula.
4. Add the butter 🧈
Slowly pour in the cooled melted butter while stirring delicately until you obtain a smooth, homogeneous batter. Avoid overmixing to keep the texture light.
5. Resting time ❄️
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