Before battle, or in our case Jade Monk Madeleine Matchapalooza, one should meditate, right?
Prepping a baking pan with butter, tapping it lightly against open palm, shimmying a fine flour dust into madeleine-making grooves can be contemplative.
Seeing the vibrant green of matcha tea powder against unbleached flour…I dig that too.
Allowing eggs to become room temperature also somehow appeals to me. I like the way eggs on a cloth on a counter look. They look like the start of something cakey.
These small actions are my kata.
Making madeleines isn’t complicated but these French, mini cakes benefit from attention to detail. The prepped pan chills in the freezer while the batter rests in the fridge for at least an hour. Madeleines are not something I whip up but I do plan to whip them up by which I mean: if you prep madelines the day before then all you have to do is bake them and serve them at their peak…freshly baked, just sugared.
If you bake then you should know about The Baker’s Treat which is when the person who makes the madeleines (or whatnot) gets to eat one smack in the middle of the powdered sugaring step.
Those are the rules. I don’t write them. Well maybe I did pen the whole Baker’s Treat thing but with every crime and each kindness we author our future. That is my meditative pan-prepping, madeleine-making thought. Also I just heard that in a movie…Cloud Atlas.
I made two versions of spongy, light madeleines: Palau Peach and Lime Blossom. Jade Monk matcha tea powders give these buttery little cakes a subtle flavor spin that wings in toward the end of each bite. Palau Peach brings a stronger, sweeter, party-punch flavor. Lime Blossom created a brief wisp of citrus.
I made a whole bunch of madeleines while trying out Jade Monk tea powders. And I ate many, many madeleines and now have to go do extra leaping, lunging and thigh-hurting at the gym. Worth it!
I took some to the cool chick down the hall who just celebrated a birthday. I ran into several other neighbors on my way so I gave them madeleines too. I had friends over for dinner and served Lime Blossom Madeleines with vanilla bean ice cream.
I enjoyed giving away madeleines that I made with the awesomely green, tea powders that Jade Monk gave to me. It was my Cloud Atlas moment.
And it echoed back to me. Thank you…to the person who did not sign the nice note left on my doorstep along with a Dahlia Bakery box containing two divine pastries. Seriously…thank you!
There were two (TWO!) Interior Design magazines on my doorstep. Thank you, Erika! I have mad love for magazines especially that one. A roofdeck and magazine moment is in my future.
Thank you Jade Monk for sending me your luscious matcha tea powders to play with and share. I love this product. The graphics on the package are cool. And Jade Monk flavored matcha teas are easy to experiment with because the tea powder dissolves quickly in liquid and can be whisked into baked goods along with dry ingredients. As a beverage Jade Monk teas taste vibrant, balanced and rich without being heavy.
Jade Monk Madeleines are light, spongy and have butter-crisp edges: cake clouds with subtle tea, peach and lime blossom whispers. Oink! And pass it on.
Summary: Light, spongey, buttery little cakes flavored with a wisp of Palau Peach or Lime Blossom from lovely Jade Monk matcha tea powders.
- 3 large eggs, at room temperature
- 3/4 cups sugar
- 1 1/4 cups unbleached, all-purpose flour
- 1/8 teaspoon kosher salt
- 1 packet of Jade Monk tea powder *I used Lime Blossom for one batch and Palau Peach for another batch….so use one Jade Monk tea powder per batch
- 1/2 cup butter, melted and cooled
- Confectioner’s sugar for dusting baked Jade Monk madeleines.
- Butter and flour the indents or madeleine spaces of a madeleine pan and place the pan in the freezer.
- Melt the butter and set aside to cool a bit.
- Beat the eggs and sugar together on high speed with a mixer until pale and thickened approx. 3-4 minutes
- Whisk flour, one Jade Monk matcha powder packet and salt together in a medium bowl.
- Very gently fold the dry ingredients into the egg, sugar (wet ingredients) mixture until barely combined. I do this by adding about a third of the dry ingredients, fold gently, add another third and so on until just combined. Fold gently into that good night.
- Fold the butter in gently until just combined. Resist overmixing!
- Cover batter and place in fridge for at least one hour. *At this stage the batter can be stored in the fridge overnight.
- Preheat oven to 425 degrees.
- Spoon batter into each indent of your prepared pan. The madeliene spaces should be not quite full with batter. Plop batter in and then back off. Do not mess with it! Don’t smooth the batter. Be peaceful. Be one with the batter, trust that it will rise and move on.
- Bake at 425 degrees for 9-11 minutes. Madeleines should be golden brown at the edges and just set when touched but not too firm. Spongy. Sprongy!
- Immediately transfer madeleines to a wire rack to cool for a few minutes.
- Dust with confectioner’s sugar. I sift the powdered sugar through a fine sieve.
- *Madeleines are best eaten the same day. Oink!
Preparation time: 1 hour(s) 30 minute(s) of which one hour is chilling the dough
Cooking time: 9-11
Number of servings (yield): 20
Culinary tradition: French
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Recipe by fat pig.
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