Skip to main content

Matcha Madeleines

A Taste of Memory: A French Classic with an Asian Twist

Inspired by tradition, stirred by the tea, and baked with quiet joy


There is something timeless about a madeleine. These delicate, shell-shaped sponge cakes hail from France and have charmed generations with their soft, buttery crumb. They became especially famous thanks to French writer Marcel Proust, who described how the taste of a madeleine dipped in a tea brought back a flood of childhood memories, a moment now treasured in literature as the “madeleine moment”1

Traditionally flavoured with lemon or vanilla, I have added a gentle twist in this version using matcha, finely ground Japanese green tea, which brings a peaceful earthiness, a hint of bitterness, and a lovely green hue. It is a simple fusion of East and West, old and new, and somehow it all fits beautifully in one small bite. 

Perhaps like Proust, you will find that something in these madeleines stirs a memory, a moment of  comfort or even quiet joy. For me, baking is often a gentle reminder of God’s goodness, in the slowing down, in the sharing, and in the simple gifts He gives. And these little madeleines, I hope they will be a sweet reminder that joy often comes in the simplest things.


Matcha Madeleines (photo by JenniferW)


These light, buttery Matcha Madeleines are also perfect with a cup of red dates tea (next recipe: Ang Cho Tea). They are simple to make, elegant to serve, and absolutely delightful to eat.

Tools You Will Need

・ 1 large mixing bowl

・ 1 whisk

・ 1 spatula

・ 2 madeleine’s pans (12 moulds each)

・ 1 Tbsp measuring spoon (15ml)

・ 1 fine sifter (a tea strainer works great!)


Ingredients 

Batter

・ 120 g Organic All Purpose Flour

・ 1 tsp baking powder

・ 1/4 tsp salt

・ 130 g sugar

・ 1 Tbsp matcha powder (use a good quality matcha powder for best flavour and colour)

・ 2 large eggs (Tip: Must be at room temperature)

・ 1 Tbsp fresh milk (Tip: Must be at room temperature)

・ 110 g unsalted butter (melted and cooled)

For Preparing the Pan

・ 1 Tbsp unsalted butter (for greasing the pan)

・ 1 Tbsp Organic All Purpose Flour (for dusting the pan)

・ Optional: 1 Tbsp icing sugar


Method

1. Melt the Butter

In a small pot over low heat, melt the 110 g butter. Once melted, set it aside to cool.

2. Sift Dry Ingredients 

In a large mixing bowl, sift together the flour, baking powder, salt, and matcha powder.

3. Add Sugar

Add the sugar to the bowl and whisk everything together until well combined.

4. Mix Wet Ingredients 

In separate small bowl, whisk the eggs and milk together until frothy.

5. Combine Wet and Dry

Pour the egg mixture into the dry ingredients and use a spatula to gently fold until just combined.

6. Incorporate Butter

Add half of the melted butter and gently fold it in. Then add the remaining half and fold again.

7. Chill the Batter

Cover the bowl with a lid or plastic wrap and refrigerate for at least 3 hours or ideally overnight.


Kitchen Tip: 

Chilling the batter helps it firm up, so it is much easier to scoop into the moulds later.


8. Prepare the Oven and Pan

Preheat your oven to 190°C (375°F). If using a convection oven, reduce to 180°C (355°F).

9. Grease the Moulds

Melt 1 Tbsp of butter and use a brush to generously coat the Madeleine moulds.

10. Dust with Flour

Lightly dust each mould with flour using a fine sifter. Tap off any excess.

11. Spoon the Batter

Using a 1 Tbsp measuring spoon, scoop the chilled batter into each mould (no need to spread it out, it will settle as it bakes).



Matcha Batter (photo by JenniferW)


12. Bake

Bake on the middle rack for 12-13 minutes (baking mode). If using convection, bake for 10-11 minutes, or until the edges are golden and the centre domes nicely.

13. Cool

Remove the pans from the oven and place on a cooling rack. Let it cool for few minutes.

14. Dust with Icing Sugar

Gently flip out the Madeleines. If desired, dust lightly with icing sugar using a fine sifter.


Matcha Madeleines (photo by JenniferW)


15. Serve or Store

Serve warm or store in an airtight container.


Kitchen Tip: 

If storing in the fridge, skip the icing sugar and wrap each Madeleine individually to keep them moist.


Enjoy your matcha moment! 

Let me know how yours turn out, and I would love to hear from you or see your lovely creations if you would like to share a photo.

And I hope you enjoyed the story, a sweet reminder that joy often comes in the simplest things.


📖 Notes and Inspirations

1Marcel Proust famously described the emotional power of tasting a madeleine dipped in tea in his novel  In Search of Lost Time (À la recherché du temps perdu), published in the early 20th century. This moment became known as the “madeleine moment”, symbolising how simple tastes can awaken deep memories. 

📚 Bibliography 

Proust, Marcel. In Search of Lost Time (À la recherché du temps perdu). Early 20th century.


💌 Enjoyed this recipe?

You can find more comforting recipes and reflections on A Journey with Joy at Substack. Subscribing is free, and you are always welcome.












Labels:

Comments

Post a Comment

Thank you for stopping by and leaving a comment! I moderate all comments to keep this space uplifting and gracious — I appreciate your patience. 🙂

Popular posts from this blog

Coastal Clear Noodle Soup

The Story Behind Coastal Clear Noodle Soup They say he was a quiet man, more at home with the sea than the shore. A fisherman by trade, but in truth, he was a cook at heart. Every morning, he would set out before sunrise, return with his catch of the day, and turn it into something remarkable, a simple bowl of clear broth noodles that tasted like the ocean whispering comfort. He never opened a shop. He never wrote down his recipe. But word spread, as good things always do. Neighbours, travelers, even fellow fishermen would wander to his home by the shore, just to sit with a bowl of his noodle soup. Light, briny, full of grace and soul. They would leave warmed, filled, and always wanting more. And then, as all beautiful seasons must, that chapter came to a close. He passed on, but not before passing down his recipe to his son. A son who carried not just the ingredients, but the quiet magic of his father’s hands. He opened a humble stall by the same shore, serving bowl after bowl of the ...
2 comments
Read more

Tea Series One — Brewing 913 King’s Oolong Tea

A Journey Begins:  Steeping Time, One Cup at a Time   In my kitchen, tea is more than a drink, it’s a moment. A pause. A prayer. And among the many teas I’ve come to love, oolong holds a special place.  A Story  Steeped in Time: The History of Oolong Tea Long before tea became a daily ritual or a quiet companion in our afternoons, it was a discovery, a part mystery, part art nature’s gift. Oolong tea, known for its graceful balance between green and black tea, holds a special place in that story. Oolong, or “ wūlóng” 乌龙 or 烏龍 (simplified) 烏龍 (traditional) in Chinese, means “black dragon”. Some say the name came from the dark, twisted shape of the leaves, like a coiled dragon awakening in the steam of a teacup. Others tell the tale of a tea farmer named Wu Liang, who after being distracted from his harvest, let his tea oxidise longer than usual. What resulted was neither green nor black tea, but something beautifully in between of fragrant, complex, and utterly unique...
Post a Comment
Read more

Tea Series Two — Daily Brew Matcha

 A Little History in a Bowl Matcha has a rich history rooted in Japanese tea ceremonies, dating back to the 12th century when Zen monks began using it to support meditation. Made from finely ground, shade-grown green tea leaves (called tencha), matcha offers not only a unique flavour but also a calm energy, thanks to its combination of caffeine and L-theanine. Traditional whisked in a handcrafted bowl using a bamboo whisk (chasen), preparing matcha is more than just making tea, it is a mindful ritual. Over time, this ceremonial drink has found its way into modern kitchens around the world, including mine. A cup of Matcha (photo by JenniferW) In this post, I am sharing how I prepare a simple daily cup of matcha at home, using quality ingredients and simple tools that make the process both calming and enjoyable. Whether you are new to matcha or already a fan, I hope this guide encourages you to slow down, whisk, and sip. I am using 1g of matcha powder with 150 ml of hot water at 80 °...
Post a Comment
Read more