Matcha Madeleines with White Chocolate Shell (Print version)
Tender matcha madeleines baked with a buttery crumb and finished in a glossy white chocolate matcha shell.
# Ingredients:
For the matcha madeleines
01 -
8 tablespoons (113 g) unsalted butter, melted and cooled slightly, plus more for the pan
02 -
2 large eggs, room temperature
03 -
1/2 cup (100 g) granulated sugar
04 -
1 tablespoon (20 g) honey
05 -
1 teaspoon vanilla extract
06 -
3/4 cup plus 2 tablespoons (110 g) all-purpose flour
07 -
2 teaspoons (5 g) matcha powder, sifted
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon fine salt
For the white chocolate matcha shell
10 -
6 oz (170 g) white chocolate, chopped
11 -
1 teaspoon neutral oil or melted cocoa butter
12 -
1 teaspoon (2 g) matcha powder, sifted
# Instructions:
01 -
Melt the butter over low heat or in short microwave bursts. Let it cool until warm but still liquid.
02 -
In a mixing bowl, beat the eggs, sugar, honey, and vanilla for 3-5 minutes until pale, slightly thick, and ribbon-like.
03 -
Sift the flour, matcha, baking powder, and salt over the egg mixture. Fold gently until almost combined.
04 -
Pour in the cooled melted butter in two additions, folding until smooth. Cover the batter and refrigerate for at least 1 hour or overnight.
05 -
Heat the oven to 375°F (190°C). Butter a madeleine pan, fill each cavity about three-quarters full, and bake for 10-12 minutes until puffed and lightly golden at the edges.
06 -
Let the madeleines rest in the pan for 2 minutes, then transfer them to a wire rack. Cool completely before adding the shell.
07 -
Melt the white chocolate with the oil in short bursts, stirring until smooth. Stir in the sifted matcha until evenly green.
08 -
Spoon a thin layer of matcha white chocolate into each clean silicone madeleine cavity. Press one cooled madeleine into each cavity and chill for 15-25 minutes until firm, then unmold gently.
# Good to know:
01 -
Best served the day they are baked.
02 -
Chill time is at least 1 hour and can be overnight.
03 -
A silicone mold is strongly recommended for the chocolate shell.