Chocolate-Dipped Matcha Madeleines Recipe
- Prep Time: 20 mins
- Cook Time: 12mins
- Servings: 20 Madeleines
-
Category: Desert / Snack
Why You'll Love This Matcha Recipe
Light, fluffy, and infused with the rich flavours of matcha, these Chocolate-Dipped Matcha Madeleines are a delightful treat. With a crisp golden shell and a soft, cake-like interior, these classic French cookies pair beautifully with tea or coffee. The addition of a smooth chocolate coating makes them extra indulgent!
Ingredients
- 1 tbsp matcha powder (culinary-grade for best flavour & colour)
- 1 cup all-purpose flour (plus extra for dusting the pan)
- 1/2 tsp baking powder
- 5 tbsp unsalted butter (melted & cooled)
- 2 large eggs (room temperature)
- 1/3 cup sugar
- 1 pinch salt
- Chocolate (for dipping) (dark, milk, or white—your choice!)
Shop Your Matcha Ingredient
Directions
Step 1
Prepare the Pan: Grease a madeleine pan with butter and dust lightly with flour. Tap out excess and set aside.
Step 2
Mix Dry Ingredients: Sift together matcha, flour, and baking powder into a bowl to ensure even distribution.
Step 3
Whip Eggs & Sugar: Using an electric mixer, beat eggs, sugar, and salt until the mixture turns pale, thick, and airy (about 5-8 minutes).
Step 4
Fold in Dry Ingredients: Gently fold in the sifted dry ingredients a little at a time, being careful not to deflate the batter.
Step 5
Incorporate Butter: Slowly fold in the melted butter until fully combined. Avoid over-mixing.
Step 6
Chill the Batter: Cover and refrigerate the batter for at least 1 hour (or overnight). This helps develop flavour and creates the signature hump.
Step 7
Preheat & Bake: Preheat oven to 350°F (175°C). Fill each madeleine mold 4/5 full with batter. Bake for 12-13 minutes or until edges turn golden and centres spring back when touched.
Step 8
Cool & Unmold: Remove madeleines from the pan while warm and transfer to a cooling rack. Let them cool completely.
Step 9
Dip in Chocolate: Melt chocolate using a microwave or double boiler. Dip each madeleine partially in chocolate and let them set on parchment paper.
Step 10
Enjoy! Serve fresh or store in an airtight container for up to 3 days.
Pro Tips for the Best Matcha Madeleine
- Use room-temperature eggs – They whip up better and create a fluffier texture.
- Don't skip chilling – This helps the batter firm up, leading to a perfect rise in the oven.
- Use high-quality matcha – A vibrant green colour and smooth taste come from premium matcha powder.
- Be generous with buttering the pan – This prevents sticking and gives a golden crust.
- Tap the pan before baking – This removes air bubbles and ensures even baking.
FAQ
1. Can I use a different pan if I don’t have a madeleine mold?
Yes! A mini muffin pan works as a substitute, but the traditional shell shape will be missing.
2. Why do my madeleines not have the signature hump?
Chilling the batter for at least 1 hour and baking at high heat first (before reducing) helps create the classic bump.
3. Can I use white chocolate instead of dark chocolate?
Absolutely! White chocolate pairs wonderfully with matcha and enhances its earthy sweetness.
4. How should I store leftover madeleines?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and reheat briefly before serving.
5. Can I make the batter ahead of time?
Yes! You can refrigerate the batter overnight and bake fresh the next day. Just let it sit at room temperature for 10 minutes before scooping into the pan.
