Chocolate-Dipped Matcha Madeleines

Delicious and moist Matcha madeleines are dipped in creamy chocolate to create the most irresistible treat!

Makes 20 small madeleines.


    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 cup flour
    • ½ tsp baking powder 
    • 5 Tbsp butter (unsalted) 
    • 2 eggs 
    •  cup sugar 
    • 1 pinch of salt 
    • chocolate, for dipping 


    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  full and bake for 12-13 minutes in a 350F 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.

    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.


    Click below to purchase the Culinary Grade Matcha used in this recipe: