Matcha Madeleines with White Chocolate Shells Recipe
Delight in these delicate Matcha Madeleines, a classic French treat infused with vibrant matcha powder and finished with a smooth white chocolate matcha shell. Perfectly light, buttery, and subtly sweet, these elegant cakes are easy to make with a simple batter that’s chilled for the best texture, then baked to golden perfection. The final touch—a glossy matcha white chocolate shell—adds a beautiful, flavorful twist that’s sure to impress for teatime or special occasions.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Batter
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 100 g granulated sugar
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons matcha powder
- 100 g unsalted butter (melted & cooled + 2 tbsp extra for greasing pan)
Matcha Chocolate Shell
- 200 g white chocolate (roughly chopped)
- 1/2 teaspoon matcha powder
Instructions
- Prepare the batter: In a large bowl, beat the eggs and granulated sugar with an electric hand mixer or stand mixer until very pale and thickened, about 8-9 minutes. Add vanilla extract and mix until combined.
- Sift dry ingredients: In a separate small bowl, sift together the flour, baking powder, and matcha powder. Gently fold this mixture into the egg mixture using a spatula until just combined to avoid deflating the batter.
- Add butter: Drizzle the melted and cooled butter into the batter and fold gently until incorporated and the batter is smooth and shiny.
- Chill the batter: Press plastic wrap directly onto the surface of the batter to prevent drying. Refrigerate for at least 1 hour to firm up the batter for better shaping and texture.
- Preheat oven and prepare pan: Heat the oven to 400°F (200°C). Melt 2 tablespoons of butter and brush a thin layer onto each indentation of the madeleine pan to prevent sticking.
- Fill the mold: Using a small ice cream scoop or spoon, portion about 2 teaspoons of batter into each depression of the madeleine pan, filling each mold evenly.
- Bake the madeleines: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 5-7 minutes until golden and springy to the touch.
- Cool madeleines: Allow the madeleines to cool in the pan for at least 15 minutes before transferring them to a wire rack to cool completely.
- Prepare matcha chocolate coating: In a small bowl or saucepan over very low heat, melt the white chocolate with the 1/2 teaspoon matcha powder in 30-second intervals, stirring between each until smooth and fully combined.
- Coat the pan with chocolate: Wipe the madeleine pan clean, then add 1-2 teaspoons of the matcha white chocolate mixture into each depression.
- Dip madeleines in coating: Press the scalloped side of each cooled madeleine firmly into the chocolate-filled pan depressions, coating them evenly.
- Set the chocolate shell: Freeze the pan with the dipped madeleines for about 30 minutes or until the chocolate is solid.
- Remove and serve: To release the madeleines, hold the pan vertically and gently press down on each edge until the madeleine pops out. If stubborn, freeze for an additional 5 minutes and try again. Allow to come back to room temperature before serving and enjoying.
Notes
- Ensure eggs are at room temperature for better whipping volume.
- Chilling the batter is crucial for the characteristic madeleine hump and texture.
- Use a light hand when folding to keep the batter airy.
- If you don’t have a madeleine pan, cupcake molds can be a substitute, though shape will differ.
- White chocolate can burn easily; melt slowly and stir often.
- Store madeleines in an airtight container at room temperature for up to 3 days or freeze for longer storage.
