Matcha Madeleines

Looking for the perfect sweet treat? We’ve got you. Here is the perfect Matcha Madeleine recipe that will give you light and fluffy sea-shell-shaped cakes. We’ve used Matcha for the chocolate coating but feel free to let your creative juices flow and try other flavours.

Recipe by Samara (@livingbysamara)

Ingredients

Madeleines

• 125g unsalted butter
• 125g eggs (approx. 2.5 large eggs) at room temperature
• 125g granulated sugar
• 125g plain flour
• 1tsp honey
• 1tsp vanilla
• 1tsp rose water
• 1tsp baking powder

Chocolate Coating

• 3g AVANTCHA Organic Matcha Cocktail Grade Kagoshima
• 350g White Chocolate (couverture)
• Sea salt

Directions

Madeleines

1. Melt butter over low heat until just browned, transfer to a bowl and leave to cool for five minutes.
2. Place eggs, sugar, honey and vanilla in a bowl or stand mixer and whisk on medium for a couple of minutes.
3. Combine flour and baking powder and sift into batter, folding gently until no more flour is visible.
4. Slowly add in the melted butter, gently whisking until the mixture is combined.
5. Divide equally into two bowls and stir in the rose water to one of the bowls.
6. Cover bowls with cling film ensuring the film sits directly touching and covering the batter and be sure to remember which bowl is which.
7. Place in the fridge for 12 – 24 hours (this elapsed time helps to create the distinct Madeleine ‘bump’ or ‘hump’).
8. At least one hour before you plan to bake, brush silicone Madeleine mould with melted butter and place in fridge or freezer.
9. Heat oven to 210°C and preheat a baking sheet.
10. Starting with either the plain or the rose infused chilled batter, fill the Madeleine moulds until just under full and gently slide onto the hot baking sheet.
11. Bake for three minutes and then turn heat off completely. Leave in the oven for eight to ten minutes and then turn the heat back on to 160°C and bake for further three minutes. Keep an eye on how they are browning, they are cooked when the signature madeleine bump that develops springs back when you gently press it.
12. Remove from oven, cool in moulds for one minute, and then gently release and turn them on their sides to cool.
13. Repeat steps 8 through to 12 again for the alternatively flavoured batch.

Marble Matcha Chocolate Coating

1.  Melt or temper the white chocolate in a glass bowl placed over a saucepan of barely simmering water or in a microwave using short spurts, and then place approximately one fifth of the chocolate in a separate smaller bowl.
2. Add in one heaped teaspoon of AVANTCHA Organic Matcha Cocktail Grade Kagoshima powder to the smaller bowl and mix until combined, adding more if you would like to achieve a darker green.
3. Take roughly one third of a teaspoon of the Matcha chocolate from the small bowl and stir into the main bowl of white chocolate to achieve a light green colour.
4. Using a tablespoon, drop spoonful’s of the dark green chocolate mixture into the light green chocolate mixture and very gently make swirls and figure eights using something long and thin, such as a chopstick, butter knife or toothpick until a marble pattern has developed.
5. To coat the madeleines there are two options: Option one – Holding onto the back of the cooled plain vanilla Madeleines, dip the shell side into the marbled chocolate, letting any excess drip back into the bowl and rest them chocolate side up in the madeleine mould to set (tempered chocolate will set at room temperature and melted chocolate will need to set in the fridge). Option two – Add two teaspoons of the marble chocolate to each clean madeleine mould and gently spread (its best to do no more than three moulds at a time as the chocolate will cool very quickly once in the mould). Working on one madeleine at a time, add them in and very gently tilt forwards, backwards and side to side to ensure even coverage, then leave to set as in option one.
6. Once set, garnish each Madeleine with a sprinkle of sea salt.

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