Chocolate Dipped Matcha Madeleines

Madeleines, light, airy French pastries that can easily be mistaken for either a cake or a cookie (they’re cakes btw). These pastries are special because they’re one of the few that I know that require such a specific tray to make! You can try making the batter and then baking them in a muffin tray but they just don’t come out the same 🙁

For my twist on this classic French pastry, I decided to add some matcha powder into it and coat it in matcha chocolate! Chocolate coated madeleines (in the fashion shown in the pictures) are actually incredibly popular in Korea and can be seen in a bunch of Korean cafes! I love how shiny the chocolate coating comes out and how it really helps to accentuate the shape of the madeleines themselves!

For this chocolate coating I just used regular white chocolate chips, but you can easily use a chopped up chocolate bar instead. To temper the chocolate chips, microwave half of them and stir that mixture until all those chips have melted, and then introduce the other half of the chips into the same bowl. We’ll be relying on the residual heat of the already melted chocolate chips to melt the rest that we just added in, which will provide a nice sheen to the cooled chocolate afterwards.

One thing that many readers have been wondering is: how do you remove the chocolate coated madeleines from the tray after the chocolate has set? The answer really is just that they slide out so easily from the trays themselves! Maybe the tray I used was just incredibly nonstick (linked below the recipe in case anyone wants to check it out), but they actually came out so easily! One tip I have though is that I usually try to find a corner of the madeleine that is particularly firm. Then I give that corner a big push to dislodge the madeleine and the chocolate from the tray. I make sure that I don’t break the madeleine itself though, and if the force feels too much, then I try finding another corner until one provides a nice, easy lift from the tray!

Matcha Monochromatic Gradient Tips!

The recipe below makes just a simple matcha chocolate coating for the madeleines, but if you want to go the extra mile and really add a wow factor to these madeleines then I’d suggest going for the monochromatic gradient! In order to do this I started out with a 1/2 cup of melted white chocolate chips, mixed in with a 1/2 tablespoon of matcha powder. I would use a tablespoon of this melted matcha chocolate to coat ONE madeleine, and then I would pour 1.5 tablespoons of white chocolate chips back into the melted matcha chocolate mixture to lighten up the chocolate just a bit. I continued to follow this scheme for each madeleine until I got a light green-white shade at the end!

Chocolate Dipped Matcha Madeleines

ryanllee FacebookTweet Pin Madeleines, light, airy French pastries that can easily be mistaken for either a cake or a cookie (they’re cakes btw).… Recipes Chocolate Dipped Matcha Madeleines European Print This

Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Matcha madeleine

• 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
• 2 large eggs (room temperature)
• 1/2 cup granulated sugar
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon matcha powder
• pinch of salt

Matcha Chocolate Coating

• 1 cup white chocolate chips
• 1 tablespoon matcha powder

The madeleine tray I used from Amazon!

Instructions

Matcha Madeleine

1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour the eggs, sugar, and matcha powder in and use a hand mixer to beat until the mixture is pale and thick (~8 minutes)
3. In a small bowl, mix together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until the ingredients are all combined, but with as little mixing as possible because we want to retrain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping tablespoon of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow to cool on a wire rack

Matcha Chocolate Coating

1. Pour 1/2 cup of white chocolate chips into a bowl and microwave in 30 second intervals until the chips have melted
2. Once they've melted, pour in the matcha powder and mix
3. Then pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly

1. Pour a tablespoon of the matcha chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate coated madeleines from the tray