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Chocolate Dipped Matcha Madeleines

Our Chocolate Dipped Matcha Madeleines take a Matcha spin on an already popular and delicious snack and pair it with some fun chocolate fondue! Either as a light snack or fun dessert, this recipe is gua

[Makes 20 small madeleines]

[Ingredients]

Aiya Cooking Grade Matcha.............. 1 tbsp
Flour (Cake or All Purpose)................ 1 cup
Baking Powder...................................... 1/2 tsp
Unsalted Butter..................................... 5 tbsp
Eggs........................................................ 2 eggs
Sugar...................................................... 1/3 cup
Salt.......................................................... a pinch
Chocolate (to melt).............................. as desired
Butter and Flour (for the mold).......... as needed


Tip
: For this recipe, it is very important to make sure that the Matcha is sifted well into the flour and that the eggs are beaten well.
Note: If you do not want to use the microwave to melt your chocolate, you can use the double boiler method instead.

[Directions]

  1. Lightly grease your madeleine mold with some butter and then dust with some flour.  Set aside.
  2. Sift the Matcha, flour, and baking powder together and set them aside.  Make sure they are blended well.
  3. Melt the butter and set it aside to cool.
  4. Using an electric hand mixer, beat the eggs with the sugar and salt in a bowl until they turn white and increase to at least three times their original volume.  When you lift the beaters from the eggs, they should fall away in ribbons.
  5. Fold the sifted dry ingredients in a little at a time with a plastic spatula.  Be careful not to over fold and deflate the mixture.
  6. Fold in the melted butter a little at a time until it is well incoporated.
  7. Fill each mold approximately 80 percent full and bake for 12 to 13 minutes in a 350 degree oven until they start to turn a nice, slightly brown color.
  8. Remove madeleines from their molds while they are still hot and place on a rack to completely cool.
  9. Chop the chocolate and place it into a microwave safe bowl.  Microwave on 50% strength in 30 second to 1 minute increments, stirring well in between.  Continue until completely smooth.  Be careful not to overheat the chocolate and make it seize up.
  10. Dip each madeleine in as much chocolate as you desire and serve.
The Matcha used in this recipe is available in: