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Green Tea Madeleines

Green Tea Madeleines Related:   Asia, dairy, desserts & sweets, kid-friendly, pareve, Rosh Hashanah, Shabbat, Sukkot, vegetarian

Prep time: 8-10 minutes for batter + 30 minutes chilling

Cook time: 13-15 minutes

Yield: 24 cakes

We tasted green tea madeleines, shell-shaped little sponge cakes, at one shop in Japan, and they were terrible, so I vowed to return home and create a better version. You can find green tea powder online or at Whole Foods, but I was amazed that in Japan it costs pennies, and here it is quite expensive. The taste is subtle, and it is good for you at the same time. Madeleine molds are available at baking stores and online. Mine makes 12 at a time so I bake in batches.


  • 4 large eggs, at room temperature for 1 hour (or break eggs into a mixing bowl and place over another bowl filled with 1 inch of hot water for 10 minutes)
  • 2/3 cup sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice (from ½ a lemon)
  • 1 teaspoon green tea powder
  • ½ cup (1 stick) butter or margarine
  • 1 cup all-purpose flour
  • Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
  • 1 teaspoon confectioners’ sugar for dusting tops


  • Place the eggs into a large bowl and beat with an electric mixer on low speed for 1 minute. Add the lemon zest and juice and green tea powder and mix to combine. Add the sugar in 4 parts, beating continuously on low speed, adding more sugar after each addition. Turn the mixer up to high speed and beat for 5 minutes. The mixture will become thick and creamy.
  • Melt the butter or margarine either in the microwave oven or on the stovetop. Place in a medium bowl. Add the flour and mix with spatula or wooden spoon until thoroughly combined. Add half of the beaten eggs to the flour and margarine mixture and whisk in. Scoop half of this mixture back into the eggs and mix on low speed for 15 seconds to combine. Add the other half of the flour mixture to the eggs and beat for another 15 seconds or until just combined. Cover and place in the fridge for 30 minutes.
  • Preheat oven to 375 degrees. Plan to bake in batches. Spray the madeleine molds in the pan with spray oil containing flour.
  • Spoon a heaping tablespoon of the batter into each mold. Cover the leftover batter and return to the fridge.
  • Bake for 13 to 15 minutes, or until a toothpick inserted comes out clean and a quarter inch of the outside edge is well browned. Immediately turn pan over a wire rack and tap out the cakes onto the rack. If they do not release, use a knife to gently coax them out of their molds. Wash and dry the pan and spray with more oil and flour. Repeat with the remaining batter, washing and then re-greasing and re-flouring the pan before each batch. Make sure to move the madeleines around the cooling rack as they cool so they do not stick.
  • Store covered in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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