Matcha and White Chocolate Madeleines 


On a recent trip to Paris I couldn’t resist a traditional Parisian Patisserie in the form of a delicious Madeleine (I of course may have also treated myself to the occasional croissant, eclair, giant slab of Brie…etc) and ever since, I have wanted to try making my own. 

A few months ago, when Matcha Lattes became the new ‘thing’, I ordered myself some Matcha Green Tea powder and whilst I confess to disliking Matcha Lattes, I do enjoy adding the powder to my smoothies, porridge and baking. It offers a subtle taste but brilliant colour and it’s supposedly a superfood, even better! 

Whilst this Matcha and white chocolate version may stray from the traditional dessert, I love it and the recipe (which is adapted from this BBC one) is super easy, leaving you with moist, light sponge cakes which take just over 10 minutes to bake. You will need a Madeleine tray for this, and I recently purchased mine from Lakeland


Ingredients (makes 12):

  • 100g caster sugar 
  • 100g plain flour 
  • 100g unsalted butter, at room temp (plus extra for greasing)
  • 3/4 tsp baking powder 
  • 1 1/2 tsp good quality Matcha Green Tea powder 
  • 2 medium free range eggs 
  • 100g white chocolate 

Method:

  1. Preheat oven to 200 degrees C and throughly grease your 12 cup Madeleine tray. Next, whisk the sugar and eggs together into a mixing bowl until you have a light, mouse like mixture which has doubled in size 
  2. Mix in the remaining ingredients until you have a smooth, green (that’s the Matcha’s powers) cake batter and set aside for 20 mins 
  3. The batter will now be thick and glossy and ready to pour into your Madeleine tray. Ensure each tray is 2/3s full (they will rise and spread once placed in the oven) and then place in the oven for 8-10 minutes 
  4. The Madeleines will have risen in the middle and sides and will be cooked through so they spring back when you touch them 
  5. Leave to cook in the tray for around 5-10 minutes, then transfer to a wire rack to cool completely 
  6. Melt the white chocolate in short bursts in the microwave then dip the  tips of each Madeleine into the chocolate and leave to set on a wire rack or baking paper 
  7. Madeleines are best enjoyed on the day of baking but will keep for another 24 hours in an air tight container 

Enjoy! Nic x 

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2 thoughts on “Matcha and White Chocolate Madeleines 

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