Ready for a new tea time favourite? Good, cause I’ve got one: chocolate- dipped pistachio lime matcha madeleines. Velvety and fluffy, these homemade madeleines are flavoured with matcha powder, pistachios, hints of lime, and a touch of honey, and generously dipped in white chocolate. These make an excellent food gift and are perfect for tea time and so many other occasions. The recipe isn’t complicated at all and the result well worth the effort. Every last crumb is of these madeleines is melt-in-your-mouth deliciousness, pinky promise. Read on for the recipe and my tips for making yummy, lush matcha madeleines!
Pistachio Lime Matcha Madeleines
So, when you sister buys matcha powder for a DIY beauty recipe and you love baking treats… what do you do? Nick a wee bit from her stash and bake chocolate-dipped matcha madeleines if you’re me. I recently had a craving for homemade madeleines and was eager to create a recipe with matcha. Since I had never made anything with matcha before I was curious to see how it would taste. I’m an avid tea drinker, but I don’t like teas that have a strong, bitter flavour. Madeleines have a texture somewhere between a sponge cake and fluffy cupcakes. They aren’t overly sweet, and I was pleasantly surprised how delicious these pistachio lime matcha madeleines turned out. The matcha aroma is very mild and blends perfectly with the subtle citrusy notes of the lime juice and zest. Pistachios and honey round out this flavour profile and give the madeleines a soft, bouncy texture. The honey also helps the biscuits from drying out too quickly when you store them in an airtight container. These yum little bites are sure to make a favourite in our home.
Tips for baking homemade matcha madeleines
Below I have written down a few tips and tricks. I hope these tips help you to achieve delicious madeleines at home and if you have any questions, just drop me a comment below. I’d love to hear from you!
Madeleine batter is notorious for sticking to the tin (pan). To release the madeleines easily after baking, it’s important to prep the tin (pan) properly. You can either brush the tin with melted butter or spray with nonstick cooking spray and if you see any bare spots grease again. Do this for silicone moulds, too. I used a heavy tinned steel madeleine tin (pan) and had no problems getting the madeleines out after they had cooled for 10 minutes after baking. If you have an older, much-used madeleine tin (pan) and experience difficulties in getting the biscuits out, lightly dust the tin (pan) with flour. And don’t fret if you don’t own a madeleine tray, baking the cookies in a cupcake tin (pan) works just as beautiful.
Mix the batter
Melt the butter in the microwave or on the lowest flame on the stove top and set it aside to cool a little. Once you can to touch the bowl containing the butter comfortably, the butter has the right temperature to be added to the batter.
Sift the dry ingredients (except for the salt and ground pistachios) one to two to times, until the mixture looks uniform and no lumps of matcha or baking soda remain. Then stir in the salt and ground pistachios.
The next step is to mix the eggs, yolks, sugar, and honey until pale and fluffy. The mixture should double to triple in volume. Please use fresh eggs from a good source as they will hold up better and produce a nicer flavour.
Next, gently fold the dry ingredients into the sugar-honey-egg mixture. Keep folding until you see no more flour and scrape down the sides and bottom of the bowl. Then add the melted butter and lime juice. When adding the butter, the batter will look like a grease slush for a moment, and that is fine. Just keep stirring and folding until you have a homogenous batter.
Then cover the mixing bowl with clingfilm (plastic/Saran wrap) and place in the fridge to chill for 30 minutes. This step is important to get a fluffy and lush texture. The flour begins to soak and the baking soda will start to rise. When you take the batter out of the fridge, you’ll notice that it will be firmer than it was before.
Bake the madeleines
I recommend using a piping (pastry) bag to fill the batter into the cavities of the madeleine mould. You could also use a spoon, I just found piping the most comfortable and least messy method.
The baking time ranges from 12 to 15. Start checking the madeleines after 10 minutes. Once they start to brown around the edges and skewer comes out clean, the madeleines are done. You’ll also so notice that the oven temperature isn’t very high. This helps to avoid burning and the madeleines only to rise in the centre.
Finally, let them cool for a few minutes before taking the madeleines out of the tin (pan). If the biscuits are too warm, they’re more likely to break.
Gift the madeleines
Home baked goods [link] are always a lovely gift, and every lover will appreciate these matcha biscuits! I put a couple of them into a cute clip-top jar, which I decorated with a lace ribbon and a cute printable label (scroll to the end of the post to download it). And there you have a nicely wrapped little present for birthdays, mother’s and father’s day, or teacher appreciation. You can also pack the madeleines individually in cellophane treat bags, attach a thank you tag and gift them as favours for weddings, showers, and parties. Just make sure that the material you choose to wrap them is airtight to prevent them from drying out.
Pistachio Lime Matcha Madeleines
Prep Time: 40 min + 30 min
Baking Time: 12 – 15 min
Yields: 16 – 18 madeleines
Replace the lime juice and zest with the same amounts of lemon juice and fresh lemon zest in case you prefer a stronger citrus aroma.
For the matcha madeleines
- 130 g (1/2 cup) unsalted butter
- 120 g (1 cup) plain (all-purpose) flour
- 30 g (1/4 cup) ground pistachios
- freshly grated zest of 1 organic lime
- 3 tsp matcha powder
- 6 g (1 tsp) baking soda
- 1 pinch of salt
- 2 eggs
- 2 egg yolks
- 120 g (2/3 cup) granulated sugar
- 40 g (2 tbsp) clear honey
- 30 ml (2 tbsp) lime juice
- nonstick cooking spray
- 100 g (3.5 oz) white chocolate, chopped, or white chocolate melts
- ground pistachios
1) Sift the dry ingredients
Sift together the flour, matcha powder, and baking soda into a medium-sized mixing bowl. Add the ground pistachios and salt, then stir until combined.
2) Melt the butter
Place the butter into a microwave-safe bowl and melt on low.
3) Cream the wet ingredients
In a mixing bowl using a hand-held mixer, cream the egg, yolk, sugar, honey, and lime zest until pale and frothy, for about 5 minutes. Fold the dry ingredients into the egg mixtures and gently stir until blended. Add the lime juice and melted butter and combine.
4) Chill the batter
Cover the mixing bowl with clingfilm (plastic/Saran wrap) and chill in the fridge for 30 minutes.
5) Grease the madeleine tin
Spray the cavities of the madeleine tin (pan) with nonstick cooking spray. Make sure to cover any spots as madeleine dough tends to stick to the tin (pan). Do this also when using a silicone mould.
6) Preheat the oven
Preheat the oven to 170°C (325°F / gas mark 3).
7) Bake the madeleines
Transfer the madeleine batter into a disposable piping (pastry) bag fitted with a small round tip. Pipe each mould 2/3 with batter. Bake in the preheated oven for 12 minutes. The madeleines are done once the edges begin to brown and a cake tester or skewer inserted in the centre comes out clean.
8) Chill the madeleines
Take the madeleines out of the oven and leave for 10 minutes. The remove the madeleines from the tin (pan), put on a cooling rack and let cool completely.
9) Decorate the matcha madeleines
Melt the chopped white chocolate or chocolate chips in the microwave or in a double-boiler. Pour the melted chocolate a small, deep bowl and do the same with the ground pistachios. Dip the madeleines into the white chocolate first and gently tap off any excess chocolate. Then dip into the ground pistachios. Put the decorated madeleines on a baking tray (sheet) lined with baking (parchment) paper and chill until the chocolate has set.
Storage and shelf Life
The madeleines taste best on the day they’re made. If you want to store them put them in an airtight container, so they don’t dry out. This way, you can keep them for up to 3 days at room temperature. Baked, undecorated madeleines can be frozen for a month.
Free Printable “Made with Love” gift tags
Click on the button to download your free printable gift tags and gift wrap your gifts in style!
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