This summer will be the first where I am working full time. And because I work every other weekend, I have done massive amounts of planning to jam pack each weekend off. Weekend getaways, camping, and visits from out-of-town friends and family are on the horizon. I am so excited! Yet, I find myself time and again dreaming of all the barbeque I want to eat, the summer desserts I want to make, and the cocktails I want to sip.
You see, I recently came across the word hungerlust. It describes a person who lives each day thinking about their next meal. I definitely have hungerlust. Or does hungerlust have me? Either way, that is how I’ve ended up here. With a blog. A food blog. Something that finally justifies standing on stools taking pictures of my food. Now you can find all the products of my hungerlust right here!
So, I really like cute desserts, but I do not like decorating. Maybe part of it is because I can’t stand the time between a baked good coming out of the oven and when I get to taste the first one (or four). Maybe it’s because I am still struggling to use a piping bag. Maybe it’s both. This is why I am a big fan of madeleines — they impress in looks and taste but are deceptively simple to make.
Green tea and desserts might not seem compatible at first. I mean, let’s be real here, the first time I tried green tea I was not in love. It tasted like grass. But I learned to enjoy green tea. With these little cakes, you don’t have to learn to love! The earthiness from the matcha balances perfectly with the vanilla glaze.
You can enjoy these with tea or coffee. You can feed them to your friends. Or you can do what I do: crumble them over yogurt and fruit and call it breakfast.
Matcha Madeleines with a Vanilla Bean Glaze
Makes 24 Madeleines
Adapted from The Kitchy Kitchen
Ingredients for the Madeleines
- 9 tablespoons butter, melted, plus more for the pans
- 2 eggs, room temperature
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 cup plus 1 tablespoon flour, plus more for the pans
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
Ingredients for the Vanilla Bean Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 vanilla bean, seeds scraped
Brush the madeleine pans with melted butter. Dust with flour and shake out the excess. Place the pans in the fridge.
In the bowl of an electric mixer combine eggs, sugar, and salt, mixing on medium speed for about 5 minutes until pale and thick. Into the egg mixture sift the flour, matcha powder, and baking powder. Fold the dry ingredients into the egg mixture just until combined. Continuing folding while slowly pouring in the melted butter to incorporate.
Cover the bowl and let it chill in the fridge for at least 30 minutes. Meanwhile, preheat your oven to 425°F.
Make the glaze by whisking together the powdered sugar, milk, and vanilla seeds in a small bowl.
Once chilled, spoon heaped tablespoons of the batter into the chilled madeleine pans, they should look about ¾ full. Do not spread the batter!
Bake for 9-10 minutes until set. They should be slightly golden around the edges and puffed up in the middle.
Turn out the madeleines onto a cooling rack. Once cool enough to handle, dunk each madeleine into the vanilla bean glaze, scraping off the excess with your fingers. Place each madeleine onto a cooling rack, scalloped side up, and allow the glaze to set.