This recipe means a lot to me. The very first recipe after I become Mrs Kwan officially. Our wedding day started off with a wet and cold morning with fog lingered over the sky. God has it all planned, around 10am, the rain stopped and I had thank GOD for it. But what GOD has done is more than just “stop raining”, he bought us sunshine! I was so glad. To add to that, special thanks to my bridal party, families and friends, and our helpers on the day, the day won’t be the same without you here! ♥♥ After becoming an official MRS, I thought that nothing can express my happy and sweet moment except a DUO sweet dessert to please my family and my “new family” (well, I mean my in-laws), though I have been busy preparing for our “familymoon” in Cairns here, I knew I need to give all of us a good treat.
I’ve always wanted to make madeleines, they are soft, puffy and best with a cup of tea or coffee. I decided to make some matcha madeleines so that I have a good combo of flavours. I have mentioned it a lot, I’m a matcha fans, nothing will go wrong in my cooking dictionary when it comes to matcha/green tea. I don’t know how well that works with sorbet, but shall give a try. I’ve also decided to serve it with an icy element. Cherry Sorbet is what I could think of. I don’t know whether they will work together but I was happy that I did experiment it, they are great together.. Actually, BETTER than what I thought. Both are super easy to make, all you really need is the core ingredients that you can get from pretty much anywhere. Indeed, I would highly recommend a good quality green tea (matcha) powder, try go for one that is made in Japan, from Japanese grocery store, I think the flavour is much more authentic in that way.
In fact, my cherry sorbet was such an experimental item, especially that I was running out of fresh cherries and did not know whether frozen ones will work as good, but after my experiment, I was surprised that frozen ones actually worked better in the sorbet, especially if you don’t have a ice-cream machine. Yet, I still recommend using an ice-cream machine just to give it a nice icy and smooth texture! After all, the sweet cherry sorbet goes so nicely with the light bitter taste of the matcha in the madeleines. So now that I’ve officially married, I’m so looking forward to continue my food-blog journey once again with lots of inspirational recipes!
For the Madeleine:
120 grams of unsalted butter
120 grams of cake flour
100 grams of caster sugar
1 teaspoon baking powder
3 eggs, at room temperature
2 teaspoons matcha green tea powder
1 teaspoon vanilla bean paste
1 drop of green gel (optional)
- Extra butter, melted for brushing
- Icing sugar, for garnish (optional)
For the cherry Sorbet:
- 4 cans of frozen cherries, or fresh cherries, pitted
- 150 grams of white sugar
- 200 ml of water
- 1 teaspoon of vanilla essence
- 1 tablespoon of lemon juice
- Butter Madeleine pan with a brush, covered with flour and shake it around so that the indentations is dust with a thin layer of flour. Place the pan into the freezer.
- In a bowl, sift together cake flour, baking powder, and matcha powder, leave aside.
- In the bowl of an electric mixer (or hand mixer if you preferred), beat eggs until combined,about 1 minute. Add sugar and beat until mixture is thick and pale, about 5-8 minutes.
- Add vanilla bean paste and beat to combine.
- Add flour mixture into egg mixture in three separate additions and beat just until incorporated, do not overmix.
- With mixer on low, slowly add the butter and green gel (optional) and beat until smooth.
- Cover bowl with plastic wrap, refrigerate for 2 hours, or overnight (longer time helps the rising).
- Preheat oven to 190°C/375°F. Remove Madeleine pan from freezer and fill the indentations with a heap teaspoon of batter.
- Bake for 10 minutes, or until puffed and golden around edges. Remove pan from oven, cool on wire rack for a minute.
- Dust with icing sugar.
- Serve with Cherry Sorbet.
To make the cherry sorbet:
- In a small pan over medium heat, add sugar and water and cook until sugar dissolves completely. Leave aside to cool to room temperature.
- In a blender, blend cherries, vanilla, sugar syrup, and lemon juice until combined and smooth.
- Pour cherry mixture into the ice-cream machine and churn according to the machine’s instruction.
- Once the mixture has thicken, pour into a deep pan/container and freeze for at least 4 hours, or overnight.
- Step one of the Madeleine is important to ensure they don’t stick to the pan.
- Never overmix the matcha batter as this will affect the rising of the Madeleines.
- With madeleine, you try to achieve a “hump” on the top, this can be affected by how much you mix the batter and the temperature of the oven.
- If you don’t have an ice-cream machine, recommend to use frozen cherries instead, then you can place it straight into the freezer without ice-cream churning.
- I’m a matcha fans, so I used 2 teaspoons of matcha powder, you can reduce it to 1 if the bitter taste is an issue.
- Use high quality matcha powder to give it a nice taste and colour.