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Matcha Madeleines blend fancy French baking with Japanese green tea vibes. Each little shell-shaped sponge shows off a soft, matcha-colored middle and that classic puff, all dipped in a shiny matcha-white chocolate coat for extra flair and depth. Instead of the usual tea treat, think of these as buttery French cakes teamed up with smooth, grassy matcha for a fresh twist.
What Makes These Unique
These treats really shine because they mix old-school baking methods with bold flavor. You get soft cake centers plus just-crispy sides, thanks to careful resting and heat control. Matcha plays a starring role—not just in the batter, but also in the shell for a layered green tea experience. First, you taste mellow matcha, then it shifts into a buttery-sweet finish that keeps building.
Building Blocks
- Main Items:
- Ceremonial Matcha Powder (12g): needs to be fresh and electric green
- Fine Sea Salt (3g): steps up the flavor
- Baking Powder (4g): pick aluminum-free if you can
- All-Purpose Flour (240g): sift first, weigh it for best results
- Granulated Sugar (100g): superfine type helps everything blend
- Large Eggs (3): use at room temp, about 68°F (20°C)
- Artisan Honey (15ml): brings aroma and helps keep things tender
- Dark Brown Sugar (60g): adds a rich, caramel twist
- High-Fat European Butter (115g): at least 82% fat for richness
- For the Shell:
- Extra Matcha (5g): colors the chocolate shell
- Good White Chocolate (200g): look for 30% or more cocoa butter
- Gear You'll Need:
- Classic madeleine tray, holds 12
- Food scale for spot-on measuring
- Stand mixer and whisk
- Thermometer—super helpful for chocolate
Step-By-Step How-To
- Chocolate Shell Dipping (45 minutes)
- For the final step, melt white chocolate up to 105°F (40.5°C), drop it down to 80°F (26.7°C), then stir and keep it at 84-86°F (29-30°C). Mix in more matcha at about 85°F (29.4°C). Dip your cooled cakes in while chocolate is at just the right temp.
- Baking Time (25 minutes)
- Fire up your oven to 375°F (190°C). Coat the tray with a thick layer of butter and flour. Pipe (don't spoon) batter to fill each mold about three-quarters full, using a 1/2 inch pastry tip. Bake 5 minutes, give your tray a turn, then give it another 4-5 minutes for that hump to pop up.
- Chill Out Phase (12-24 hours)
- Cover batter right on the surface so it doesn't dry out. Chill in the fridge at 38°F (3°C) to let flavors bloom and dough relax. Bring the chill off and let it warm up to 65°F (18°C) before popping it in the oven.
- Batter Prep (20 minutes)
- Gently fold butter mix into the eggs in three turns—aim for 6-8 stirs each round. Then fold in dry stuff in two waves, and keep things cool at 68-72°F (20-22°C). Look for the batter to ribbon (flow smoothly) when you lift it up.
- Start Here (30 minutes)
- Begin by melting butter together with honey and brown sugar in a bowl over simmering water, holding at 145°F (63°C). Let it drop to 85°F (29°C) after. While it's cooling, whisk eggs and sugar until fluffy and thick enough to draw ribbons. Triple-sift all dry goodies for even color and mixing.
Smooth Sailing and Quick Fixes
Getting it right means sticking to temp and time all the way through. Keep your kitchen around 68-72°F (20-22°C), humidity no higher than 60%. If your batter goes flat, eggs needed more whipping. Humps not showing? Batter or pan temp missed the mark. Press the cake gently—if it springs back, you nailed it. For dipping issues: streaky shells mean your chocolate temps were off. Powder looking pale? Matcha's too old.
Standout Serving Style
Serve these beauties soon after baking—within 4 hours is perfect for the tastiest, softest result. Set them in neat rows on stone or ceramic, shell side up. You can pair with a pot of matcha, some white chocolate ganache, or even bubbly for fancy times. Keep everything (even the drinks) near 65-68°F (18-20°C) to keep the shells flawless—no sweat or soggy tops.
Keeping Them Fresh
Stay sharp with storage. If you haven't dipped them yet, keep in an airtight box at room temp—good for 6-8 hours. Dipped cakes are best in 24 hours, tops. The extra batter keeps fine in the fridge for three days, just let it warm up before baking. Need to store longer? Freeze only the plain cakes—wrap them in parchment then box up airtight. They'll hold up for a month—let thaw an hour at room temp before enjoying. Never freeze the chocolate-dipped ones or you'll mess up the shell.
Frequently Asked Questions
- → Why should I chill my batter overnight?
- When you let it rest, the baking powder wakes up and gives you the classic bump on top. It’ll taste softer too.
- → What's special about European butter?
- It packs more fat than basic butter, so you get that creamy flavor and great bite. Regular butter just isn’t the same for these little cakes.
- → Can I bake them right away?
- You can, but they won’t fluff up or taste as good. Leaving the batter overnight really does the trick.
- → Why do I need to weigh what I use?
- You'll get better results every time when you go by weight. Madeleines can be fussy if you just guess with cups.
- → How come silicone works better for chocolate?
- Chocolate pops right out of the silicone. Metal pans like to hold onto it so your cakes might break apart.