In terms St. Patricks Day, I don’t have any go to recipes. However, I have an affinity for all things green! Whether it’s throwing some spinach in a baked good or all things Matcha, I’m always game. Matcha exploded over 5 years ago, but I personally love its mellow flavor and its irreplaceable in some recipes.
One of those, is these vegan Matcha Madeleines!
While I’m all about matcha, I had never really broken into the world of Madeleines until a fw years ago. Granted I have a sister named Madeleine, I had never experienced making them from scratch. If you were in the dark like me about these fab cookies, I guarantee you’ve seen them before! I think every Starbucks carries them at the checkout, because they are just such a cookie staple and pair so seamlessly with a cup of coffee!!
In NYC there was a French restaurant called Boulee that would carry them as just a complementary dessert. Why carry a cookie you’d see at Starbucks at a high end French restaurant? Because they are just that good fresh out the oven!
From a distance the cookie perhaps comes across as something that’s involved and tedious. However, if you have a madeleine cookie mold and some matcha it’s actually one of the easiest stress free recipes to throw together. I’ve been making these cookies since 2017 and they remain to be one of my favorite EDS concepts!
What’s fab about these Matcha Madeleines, is everything! It’s your staple Madeleine cookie recipe, packs tons of matcha flavor, a gorgeous color, a gorgeous shell shape, uses minimal ingredients, they are buttery soft, perf for any season, perf with a cup of coffee, can easily be made in bulk, and are a matcha lovers dream!
If you love fun modern vegan baked goods that don’t disappoint..You have to try my recipe for vegan Matcha Madeleines!
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. It may seem really greasy, but keep combining.
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 (190°C).
Melt the 1 Tbsp. vegan butter in the mircowave. Brush the butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 Tbsp. flour over the molds.
Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. No need to smooth out the batter in the mold as it’ll melt in the oven.Bake at 375°F (190°C) 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 molds 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.