- Whisk together the egg, maple syrup, oil, ginger, yogurt, matcha powder, juice and lemon zest. Add the sifted dry ingredients and mix gently. Let rest in the fridge for 30 minutes.
- During this time, make the yogurt sauce by mixing together all the ingredients. Set aside in the fridge.
- Preheat oven to 350 ° F. Oil generously and flour the pan. Fill to ¾ with the preparation and cook for about 8 minutes for small madeleines or 10 for medium. Unmold and allow to cool.
- Serve with yogurt.
You can keep the madeleines in an airtight container for up to 4 days.