If you love fun, modern baked goods, then you'll love these sweet matcha madeleines. These soft, buttery cookies are perfectly sweetened and have delicious, earthy notes of matcha. Bake them for a get-together or keep them all for yourself for serving with a cup of tea.
Matcha Madeleines [Vegan]
- 1/2 cup vegan butter plus 1 tablespoon for coating the pans
- 1/2 cup granulated sugar
- 1 cup all-purpose flour (plus 1 tablespoon for dusting the pans)
- A pinch Kosher salt
- 1 teaspoon baking powder
- 1 1/2 tablespoons matcha
- 2 tablespoons vegan egg replacer combined with 1/2 cup room temperature almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, for dusting)
- Melt the unsalted butter in the microwave for 10-20 seconds. In a large bowl, add 1/2 cup sugar. Then sift 1 cup all-purpose flour, a pinch of salt, 1 teaspoon baking powder, and 1 tablespoon matcha powder. Whisk all together to combine. In a medium bowl, combine vegan egg powder with almond milk and vanilla extract. Whisk together. Add the vegan egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
- Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter.
- Add the other half and mix until just blended and do not over mix. Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended).
- Center a rack in the oven and preheat the oven to 375°F. Melt the 1 tablespoon vegan butter in the microwave. Brush the butter in the moulds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 tablespoon flour over the moulds.
- Remove the batter from the refrigerator and fill each mould in the madeleine pan with 1 Tbsp. of the batter. No need to smooth out the batter in the mould as it’ll melt in the oven.Bake at 375°F for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched. Remove the pan from the oven and let cool for 3 minutes.
- Using a fork, gently release the madeleines from the moulds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature.
- Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.
- Store completely cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours) or wrap individual madeleine in plastic wrap and put in a freezer bag for 2 months. Defrost the madeleines at room temperature first before dusting with confectioner’s sugar.