Iron Chef Shellie

Brown Sugar and Green Tea Madeleines

A lovely combination of orange and green tea, topped with genmaicha.


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Brown Sugar and Green Tea Madeleines
January 7, 2024
Recipes , Shellie Faves

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Brown Sugar and Green Tea Madeleines

Could this year be the year the humble madeleine has it’s moment?
I’ve been meaning to get a proper set of madeleine moulds for some time and I finally did it over Christmas. I’ve got a few recipes I want to try, so you can expect a few madeleine recipes this year. If you are in Melbourne, we recently got a new madeleine speciality store which I’m aiming to get to ASAP called Madeleine De Proust.

This recipe is from everyone’s favourite cook Julia Busuttil Nishimura. I love the combination of orange and green tea in these madeleines, and I especially love the flavour of the toasted rice that is part of the genmaicha tea that is sprinkled on top.

Brown Sugar and Green Tea Madeleines

Very slightly adapted recipe from Julia Busuttil Nishimura
Print Recipe
Servings 20


  • Zest of 1 orange
  • 3 eggs
  • 110g brown sugar
  • 160g wholemeal flour
  • 1 tsp baking powder
  • 125g unsalted butter, melted and slightly cooled, plus extra for greasing

Green Tea Icing

  • 120g icing sugar
  • 1/8 tsp matcha
  • 1-2 tbsp orange juice or water


  • Place the orange zest, eggs and sugar in the bowl of an electric mixer. Using the whisk attachment, whisk for 5 minutes on medium-high or until tripled in volume. Sieve over the flour and baking powder and gently fold in. Pout in the melted butter in 4 additions, gently mixing between each addition. Cover bowl with cling film and refrigerate for at least 4 hours or overnight.
  • Preheat the oven to 180°C. Lightly grease two 12-hole Madeleine pans. Divide the batter between the pans by gently spooning about a tablespoon of the mixture into each shell. Ensure you don't spread the mixture out, although it may seem firm, it will spread during the bake. I didn't bake all of mine at once so their sizes weren't all that even, but it didn't matter too much and just affected the shape a little. Bake for approximately 10 minutes or until risen and golden. Gently remove the Madeleines from the pan and leave to cool slightly.
  • Meanwhile make the icing. Mix all the ingredients together until all combined. It should be thick but a pourable consistency and a pale green colour.
  • To finish the Madeleines, dip the shell side of the Madeleines in the icing and hold for a few seconds to allow excess to drip off. Sprinkle a little of the Genmaicha over the iced Madeleines and allow to set for a few minutes. Repeat with remaining Madeleines and serve.

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Brown Sugar and Green Tea Madeleines

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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