Pistachio Lime Matcha Madeleines

Ready for a new tea time favorite? Good, cause I’ve got one: chocolate- dipped pistachio lime matcha madeleines. Velvety and fluffy, these homemade madeleines are flavored 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 flavor. 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 flavor 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 favorite 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!

Prep work

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 molds, 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 flavor.

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 mold. 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 center.

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 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 favors for weddings, showers, and parties. Just make sure that the material you choose to wrap them is airtight to prevent them from drying out.

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