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a plate of matcha dipped madelines
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Matcha Madeleines (Matcha White Chocolate shell)

Feeling a little bougie? Try these classy French butter cakes with an Asian matcha twist. Take one bite into these elegant Matcha Madeleines and you will taste a buttery soft matcha cake topped with a matcha white chocolate glaze.
Course Dessert
Cuisine Asian Fusion, French
Keyword matcha madeleine recipe, matcha madeleines, matcha recipe
Prep Time 10 minutes
Cook Time 12 minutes
Chill time 5 hours
Total Time 5 hours 22 minutes
Servings 12 madeleines
Calories 431kcal
Author Takes Two Eggs

Ingredients

Matcha Madeleines

  • 8 tablespoon (115 g) unsalted butter European 84% butterfat
  • 1 tablespoon (15 g) dark brown sugar packed
  • 2 teaspoon (15 g) honey
  • ½ cup (100 g) granulated sugar
  • ¼ teaspoon (2 g) kosher salt
  • ¾ cup (120 g) all-purpose flour sifted
  • ½ teaspoon (4 g) baking powder
  • 3 (150 g) large eggs room temperature
  • 2 teaspoon (5 g) matcha powder

Matcha White Chocolate Shell (Optional)

  • 1 cup (200 g) melting white chocolate
  • ½ tablespoon (5 g) matcha powder

Matcha Powdered Sugar (Optional)

  • 2 tablespoons (10 g) powdered sugar
  • ½ tablespoon (5 g) matcha

Instructions

Day 1: Make the Batter

  • Melt the butter. In a medium pot, over low heat melt the butter, brown sugar, and honey. Gently stir with a spatula until the sugar is dissolved. Set Aside.
  • Beat the eggs and add the sugar. In your stand mixer, or using your electric hand mixer, beat the eggs until light yellow. Slowly add in the sugar and continue beating the mixture on medium speed until fluffy and pastel yellow. About 5 minutes.
  • Mix the dry ingredients. In a separate mixing large mixing bowl, sift the salt, flour, matcha and baking powder and whisk until combined.
  • Fold the dry ingredients into egg mixture. Using a spatula, gently fold the dry ingredients into the egg mixture.
  • Slowly pour in the butter. When the eggs are fully incorporated and the batter is smooth, slowly pour in the melted butter mixture. The batter will be runny similar to cake batter.
  • Chill overnight. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest and activate the baking powder.

Day 2: Pipe, Bake, and Serve

  • Preheat your oven and prepare the pan. Place a rack in the center of the oven and preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection. Spray the madeleine pan with cooking spray about 10 inches away from the pan.
  • Prepare the piping bag. Fill your piping bag 1/2 full with the batter and push the batter toward the tip to prevent air bubbles. Cut a 1/2 inch opening at the tip.
  • Pipe the batter. Pipe the madeleine batter into the cavities so that it fills each about 3/4 of the way. Make sure to evenly pipe the batter in each cavity.
  • Bake the madeleines and rotate the madeleines 180 degrees half way. Bake in the center rack of the oven for about 6 minutes. When you see the batter puff up in the center, rotate the mold 180 degrees and bake for another 5 minutes more until the sides of the madeleines are golden brown and the center has set (Total 11-12 minutes). Use a toothpick to make sure the madeleines are fully baked.
  • Remove from pan after 2-3 minute. Cool the madeleine tray on the drying rack for 2-3 minute. Tap the side of the madeleine pan against to drop the fresh madeleines out of the pan.

White chocolate matcha shell (Only if using silicone mold. Optional)

  • Melt the chocolate. Microwave the white chocolate in 15 second spurts and mix the chocolate in between until fully melted. Alternatively, you can use a double boiler over medium heat to melt the chocolate.
  • Mix in the matcha. Using a spatula mix the melted chocolate and matcha powder.
  • Assemble the madeleines. Pipe small amount of matcha chocolate into the silicone mold, gently place the madeleines on the chocolate and place in freezer to set. About 25 mins. ⁣
  • Matcha powdered sugar (Optional). Mix the powdered sugar and matcha together. Gently dust the madeleines with powdered sugar using a sifter.

Notes

  • Use a scale! Measuring cups and spoons vary in shape and size. For the best fool-proof bake using a scale is a must.
  • Use room temperature eggs to avoid cooling down the batter. If the batter is too cold, the butter may congeal when you add it.
  • Chill and rest the batter overnight. Since this batter contains baking powder, chilling and resting the batter helps with the rising. This is especially important for the madeleine because it is a pastry that puffs up in the center when it bakes.
  • Use a convection oven setting. This allows the heat to flow more evenly on all sides.
  • Make sure to spray the mold with cooking spray. If you find that the madeleines stick to the mold, for the next batch, try spraying a bit more cooking spray. Keep the mold clean and wash it thoroughly after each batch to prevent the madeleines from sticking.
  • Use silicone mold for chocolate shells. Using a silicone mold will GUARANTEE that the madeleine comes out of the mold with the beautiful chocolate shell. Using the metal madeleine pan may ruin your madeleines if the chocolate gets stuck.
  • Storage Instructions: matcha madeleines are best when freshly baked. Storing them will make them dry and hard over time. Alternatively, you can keep the batter before it is baked in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 431kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 211mg | Fiber: 1g | Sugar: 34g