Vegan Matcha Madeleines
Hello & Happy Thursday!!
No matter what the season, I’m all about matcha! There is something about the mellow flavor I just gravitate towards and the color also just keeps me coming back for more. While I’m all about matcha, I had never really broken into the world of Madeleines. Granted I have a sister named Madeleine, I had never experienced the cookies.
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!!
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, 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!
Why this recipe rocks:
Perf for spring
Light and fluffy
Can easily be made in bulk
Non vegan approved
Eat Drink Shrink
Yields 18 cookies
3 hr, 10 Prep Time
13 minCook Time
3 hr, 23 Total Time
- 1/2 cup vegan butter plus (1 Tbsp for coating the pans)
- 1/2 cup cane sugar
- 1 cup all-purpose flour (plus 1 Tbsp for dusting the pans)
- 1/4 tsp Kosher salt
- 1 tsp baking powder
- 1 1/2 Tbsps matcha powder (I used Tenzo Tea)
- 2 tbsp Follow Your Heart Vegan Egg Powder combine with 1/2 cup almond milk (room temp)
- 1 tsp vanilla extract
- 1 Tbsp powdered sugar (optional for dusting)
- Melt the vegan butter in the microwave for 10-15 seconds. In a large bowl, add the cane sugar.
- In the same bowl sift in the 1 cup all-purpose flour, a pinch of salt, 1 tsp. baking powder, and matcha powder.
- Whisk all together to combine.
- In a small bowl, combine vegan egg powder with almond milk and vanilla extract. Whisk together.
- 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.