Servings: 9 matcha madeleines
Equipment
- Food thermometer
Ingredients
Matcha Madeleines:
- 1 medium egg room temperature, about 50g
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract optional
- 2 teaspoon milk 10g
- 4 tablespoon butter 56g
- 2 oz cake flour 56g
- 1.5 oz sugar 42g
- 1 teaspoon honey 7g
- 1 teaspoon matcha powder
Chocolate Shells
- 5 oz white chocolate ~140 g
- 1/2 teaspoon matcha powder more if needed for coloring
Instructions
Make Madeleines:
- Preheat the Oven. Preheat your oven to 390°F (200°C).
- Melt Butter. Melt the butter and let it cool.
- Mix Wet Ingredients. Combine egg, salt, vanilla extract, sugar, milk, and honey in a bowl; mix until smooth.1 medium egg, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract, 2 teaspoon milk, 1.5 oz sugar, 1 teaspoon honey
- Add Dry Ingredients. Sift in flour, matcha powder, and baking powder; mix until fully incorporated.1/4 teaspoon baking powder, 1 teaspoon matcha powder, 2 oz cake flour
- Incorporate Butter. Add the cooled, melted butter to the batter and stir until smooth.4 tablespoon butter
- Prepare Pan. Grease the madeleine molds with butter; dust with flour if not using a non-stick pan.
- Fill Molds. Pour the batter into the molds, filling them about 3/4 full.
- Bake. Place the pan in the oven, reduce the temperature to 360°F (180°C), and bake for 9-10 minutes until the edges are golden brown and the tops set.
- Cool. Let the madeleines cool in the pan for a few minutes before removing. Transfer to a cooling rack.
- Prep for Shells. Wash and dry the pan. Place a pastry bag inside a cup, folding the top of the bag over the rim of the cup.
Temper Chocolate:
- Prep. Chop chocolate into small pieces for even melting. No chopping needed if using couverture.5 oz white chocolate
- Set up double boiler. Place a heatproof bowl over a saucepan with 1 inch of simmering water (not touching the bowl). Add 2/3 of the chocolate and lower heat to a minimum.
- Melt. Stir frequently until about 90% of the chocolate is melted. Remove from heat and dry the bowl’s bottom.
- Seed and color. Stir until fully melted, then mix in matcha powder until the chocolate is green enough for your liking. Next, add 2/3 of the reserved chocolate. Stir until melted. Check the temperature and if above 95°F (35°C), add half of the leftover chocolate. Stir until melted and repeat with the other half if temperature still above 95°F (35°C).1/2 teaspoon matcha powder
- Cool to tempering range. Stir while cooling the chocolate in a cold water bath, then remove once it reaches between 79°F (26°C) and 81°F (27°C). Dry the bowl and stir.
- Warm to working range. Gently warm in a warm water bath or in a double boiler over low heat, stirring, until it reaches between 82°F (28°C) – 84°F (29°C). It's now ready to use.
- (Optional) Test. Dip a knife or offset spatula in the chocolate and chill for 2–3 minutes. If it sets glossy and firm, it’s tempered.
Make Chocolate Shells:
- Fill Pastry Bag. Pour tempered chocolate into a pastry bag. Cut a small tip (1/8 to 2/8 inch).
- Pipe & Press. Pipe a thin, even layer of chocolate into a single mold cavity. Start from the center and swirl outwards until you’ve coated the whole bottom. Grab a madeleine and gently press it (shell side down) into the chocolate. Push just enough so that the chocolate creeps up around the edges of the cookie. Repeat for all madeleines.
- Chill & Set. Refrigerate for 20 minutes, then freeze for 8-10 minutes for easy unmolding.
- Unmold. Tap the bottom or drop the pan onto a firm surface to release madeleines. Silicone molds should release easily.
- Serve. Enjoy immediately or let them sit for 30 minutes to come to room temperature.
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