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 MadeleinesPrint Recipe
- 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.