Matcha Madeleines with White Chocolate Shell
These delicate, shell-shaped sponge cakes are infused with matcha and coated in white chocolate, offering a luxurious blend of flavors.
Ingredients
Madeleine Batter
- 8 tablespoons unsalted butter, melted and cooled slightly Adds moisture and flavor.
- 2 large eggs, room temperature Provides structure and richness.
- 1/2 cup granulated sugar Gives sweetness.
- 1 tablespoon honey Enhances flavor.
- 1 teaspoon vanilla extract Adds warmth.
- 3/4 cup all-purpose flour Creates a light texture.
- 2 teaspoons matcha powder, sifted Provides color and flavor.
- 1/2 teaspoon baking powder Helps with rising.
- 1/4 teaspoon fine salt Enhances flavors.
White Chocolate Coating
- 6 oz white chocolate, chopped Coats the madeleines.
- 1 teaspoon neutral oil or melted cocoa butter Achieves a glossy finish.
- 1 teaspoon matcha powder, sifted (for decoration) Sprinkled on top.
Instructions
Preparation
- Melt the butter over low heat or in the microwave in short bursts. Allow it to cool until it is warm but still liquid.
- In a medium mixing bowl, beat the eggs, granulated sugar, honey, and vanilla extract for about 3-5 minutes until pale, thick, and ribbon-like.
- Sift the flour, matcha powder, baking powder, and salt over the egg mixture. Gently fold the dry ingredients into the eggs until almost combined.
- Pour the cooled melted butter into the mixture in two additions, folding gently until smooth. Cover and refrigerate for at least one hour or overnight.
Baking
- Preheat the oven to 375°F (190°C). Grease the madeleine pan with butter.
- Fill each cavity about three-quarters full with the chilled batter. Bake for 10-12 minutes until puffed and lightly golden.
- Let the madeleines rest in the pan for two minutes before transferring to a wire rack to cool completely.
Coating
- Melt the white chocolate with neutral oil in a microwave-safe bowl in short bursts, stirring until smooth.
- Stir in the sifted matcha powder until evenly colored.
- Spoon a thin layer of matcha white chocolate into each silicone madeleine cavity, press one cooled madeleine into each, and chill for 15-25 minutes until firm.
- Gently unmold and enjoy!
Notes
Serve with tea or coffee; can be frozen in an airtight container.