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Matcha Madeleines

These vibrant little Matcha tea cakes are sweet but with a satisfying underlying bitterness. Best served hot out of the oven.



2 large eggs

1 large egg yolk

100g caster sugar

2 tsp Matcha Me Up powder

125g plain flour , plus extra for dusting

5g baking powder

110g clarified butter or ghee, plus extra for greasing

2 tsp honey


How To Prepare

  1. In a large mixing bowl, whisk together the eggs, egg yolk, sugar, Matcha Me Up powder and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the flour and baking powder, making sure there are no lumps.

  2. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.

  3. Heat oven to 220C/200C fan/gas 7. Butter and flour the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed.

  4. Serve immediately and enjoy!

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