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Matcha Madeleines

By • Updated September 2026
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These tender, buttery madeleines get their delicate green hue and earthy flavour from ceremonial-grade matcha powder. The classic French sponge—famously dipped by Proust into his tea-soaked memory—pairs beautifully with the subtle sweetness and umami depth of high-quality matcha. A proper madeleine tin is essential here: its scalloped shell moulds and excellent heat conduction create the signature ridged shape and golden, slightly crisp edges that make every bite unmistakable.

The trick to a perfect madeleine is chilling the batter before baking—it allows the centre to rise into the characteristic 'bump' while the edges set fast against the hot tin. Sift your matcha powder with the flour to avoid any bitter clumps, and use a tin with a non-stick coating or butter it generously. These madeleines are lovely with a bowl of frothy matcha or a pot of sencha, and they keep for two days in an airtight tin.

Matcha Madeleines
Prep Time15 mins
Cook Time10 mins
Servings12 Madeleines
DifficultyMedium

Ingredients

  • 100 g Unsalted Butter (plus extra for greasing)
  • 2 large Eggs (room temperature)
  • 80 g Caster Sugar
  • 100 g Plain Flour
  • 2 tsp Matcha Powder (ceremonial grade)
  • ½ tsp Baking Powder
  • Pinch of Sea Salt
  • 1 tsp Vanilla Extract
  • Icing Sugar (for dusting, optional)
Nutrition per serving:
Calories: 95
Fat: 5g
Sugar: 7g
Protein: 2g

Instructions

1
Melt Butter: Melt the butter in a small saucepan over low heat until fully liquid, then set aside to cool slightly. The butter should be melted but not hot when you fold it into the batter.
2
Whisk Eggs: In a large bowl, whisk the eggs and caster sugar together for 3–4 minutes until pale, thick and mousse-like. The mixture should leave a ribbon trail when you lift the whisk.
3
Sift & Fold: Sift the plain flour, matcha powder, baking powder and salt together, then gently fold into the egg mixture using a spatula. Add the vanilla extract and cooled melted butter, folding until just combined. Do not over-mix.
4
Chill: Cover the bowl with cling film and refrigerate the batter for at least 1 hour (or up to 24 hours). This rest is crucial for developing the signature 'bump' and tender crumb.
5
Prepare Tin: Preheat your oven to 200°C (180°C fan). Generously brush each shell mould in your madeleine tin with melted butter, then dust lightly with flour (or use a non-stick spray). Tap out any excess.
6
Fill & Bake: Spoon the chilled batter into each mould, filling about three-quarters full. Bake in the preheated oven for 8–10 minutes, until the edges are golden and the centres have risen into a gentle dome. The madeleines should spring back when lightly pressed.
7
Turn Out: Remove the tin from the oven and immediately turn the madeleines out onto a wire rack to cool. Dust with icing sugar if you like, and serve warm or at room temperature with a cup of matcha or green tea.

🫖 Equipment You'll Need

A madeleine tin is the only way to achieve the classic scalloped shell shape and those crisp, golden edges that define a proper madeleine. Look for a heavy-gauge tin with deep, detailed moulds and a non-stick finish—the better the heat distribution, the more even your bake and the easier the delicate sponges release. Our buying guide walks you through the best tins for tea-infused French sponge cakes.

See our madeleine tin picks →

Expert Tip: Avoid Bitter Matcha

Always sift your matcha powder with the dry ingredients. Clumps of matcha taste astringent and will mar the delicate flavour of these buttery sponges. Ceremonial-grade matcha is sweeter and smoother than culinary grades—well worth it for baking where the tea is the star.

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