TWD: Matcha Coconut Madeleines

There's something very special about madeleines, so I was really happy that this week's Tuesdays with Dorie recipe was traditional madeleines, chosen by Tara of Smells Like Home. I'm swamped with studying for finals right now but I couldn't resist making them. I adore madeleines and they're a really easy baked good. I chose to do a matcha coconut variation, and they were quite yummy. My favourite flavour is still Earl Grey, but I always want to try out new combinations. And I have to just say that madeleines are really best within a few hours of making them so you get to enjoy their slightly crispy edges and soft warm centers.

As for the signature "hump" that the madeleine is supposed to have - some of mine did and some didn't despite refrigeration of the batter for several hours. Doesn't bother me though because they were still addictively delicious. And I know that some people have problems with them sticking to the pans - I find that if I let mine cool for a few minutes in the pan, they come out much easier. And it seems impossible for me to make madeleines without those tunnels, though I don't feel like I'm overmixing. One thing about Dorie's recipe that's different from other madeleine recipes I've made was that she has you beat the eggs and sugar together for 3 minutes. I'm used to just stirring them together by hand until mixed.

Other things I've baked with tea:
Matcha Cupcakes
Earl Grey White Chocolate Chunk Muffins
Earl Grey Tea Shortbread
Honey Earl Grey Madeleines

Matcha Coconut Madeleines*
Adapted from Baking: From My Home To Yours

2/3 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
½ cup sugar
1-2 tbsp matcha**
1/3 cup dried unsweetened coconut
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

Whisk together the flour, baking powder, salt, matcha and coconut.

Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one 3/4 full. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Makes 12 large or 36 mini cookies.***

Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.

*To make the traditional madeleines, add the zest of one lemon to the sugar (rubbing the lemon zest and sugar between your fingers until moist and fragrant.) Omit the coconut and matcha.
**I used 1 tbsp and it gave the madeleines a very light matcha flavour so next time I'll add 2 tbsp.
***With my modification of the recipe, it made 15 large madeleines.

My note: You can easily modify this recipe to make any flavour you like. I like adding 4 oz of melted chocolate to the batter.