I am such a sucker for a good Madeleine. Maybe it's the charming shell shape or maybe it's the harmonious marriage of cookie and cake. Whatever it is, I am all for Madeleines, all of the time. They are never too sweet or heavy and dress appropriately for all occasions. My recipe for Mint Chocolate Matcha Mini Madeleines has all of those desirable qualities I seek in a maddie, but they go a few steps further in the flavor department.
These Mint Chocolate Matcha Mini Madeleines were made using the new Silpat Mini Madeleine Mold. I've made my fair share of madeleines and I have to admit, I've had my ups and downs with them. Here is the big secret about madeleines, they are simple but can be finicky.
Traditional metal madeleine pans have a tendency to stick so there is a series of steps that need to be performed in order to achieve that thin outer shell and airy interior. Metal pans require lots of butter and chilling the pan for best results. But, Silpat's innovative nonstick Mini Madeleine Mold allows you to skip those steps and get straight to baking.
My Mint Chocolate Matcha Mini Madeleines bake up evenly and come out with that perfectly crisp outer shell and tender, cakey interior thanks to Silpat's lightweight and flexible baking mold. I like to bake them in that Mini Madeleine Mold on top of Silpat's perforated Cook n' Cool Perfect Baking Tray for the quickest and most even bake ever. The Mint Chocolate Matcha Mini Madeleines slide right out of the pan and and cool quickly atop the overturned Cook n' Cool Tray.
Achieving the right texture and appropriate puff is the biggest battle when baking madeleines, so I delighted by the game changing and time saving results that I get with my Mini Madeleine Mold and Cook n’ Cool Tray. These Mint Chocolate Matcha Mini Madeleines are a breeze with this pan combo.
The deep dark chocolate notes of these Mint Chocolate Matcha Mini Madeleines involve both cocoa powder and melted bittersweet chocolate. That chocolatey base has a hint of matcha mixed in to ground it with earthy flavor. Once baked and cooled, these Mint Chocolate Matcha Mini Madeleines take a plunge into a vibrant, minty, matcha white chocolate dip. The trio of mint, chocolate and matcha in a cakey cookie bite are a wintery mix of wonder. These Mint Chocolate Matcha Mini Madeleines are as complex and interesting on the inside as they are bold and beautiful on the outside. These darling little bites of winter flavors have never been easier to make thanks to the that Silpat Mini Madeleine Mold and Cook n' Cool Tray. They bake up fast and easy, leaving you more time to sit by a blazing fire and enjoy the season, with a plateful of Mint Chocolate Matcha Mini Madeleines - of course.
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📖 Recipe
Mint Chocolate Matcha Mini Madeleines
- Total Time: 30 minutes
- Yield: 40 Mini Madeleines
Description
These Mint Chocolate Matcha Mini Madeleines have a deep chocolatey base with a hint of earthy matcha mixed. Then they take a plunge into a vibrant, minty, matcha white chocolate dip for a fancy finish.
Ingredients
Mint Chocolate Matcha Mini Madeleines
- 1 cup all purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons matcha powder
- ½ teaspoon baking powder
- ½ teaspoons fine sea salt
- 2 large eggs (- at room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 4 ounces bittersweet baking chocolate (- roughly chopped)
Mint Matcha White Chocolate Dip
- 4 ounces white chocolate baking bar (- roughly chopped)
- 1 teaspoon matcha powder
- ¾ teaspoon peppermint extract
Instructions
Mint Chocolate Matcha Mini Madeleines
- Whisk together the flour, cocoa powder, matcha, baking powder and salt. Set aside.
- Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the sugar a little at a time, until all of the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
- Remove the bowl from the stand mixer and stir in the dry ingredients. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.
- Meanwhile, melt the butter and bittersweet chocolate together in a small saucepan over medium-low heat. Allow the butter to cool for 20-30 minutes.
- Stir in the melted and cooled butter & chocolate mixture, stirring until smooth. Refrigerate for 30 minutes to an hour.
- Preheat oven to 400° F. Use a small, 2 teaspoon sized, cookie scoop to fill each indentation in the Silpat Mini Madeleine mold three-quarters full with batter.
- Bake about 8 to 9 minutes - until the madeleines have puffed up and a crisp outer shell has formed. Remove from the oven, allow to cool for about 3-5 minutes in the Silpat Mini Madeleine mold. Then tip them out onto an inverted Silpat Cook n' Cool pan or a cooling rack to cool.
Mint Matcha White Chocolate Dip
- Using a double boiler (or using a heatproof bowl over a saucepan), melt the chopped white chocolate over simmering water, stirring until smooth.
- Remove from heat and stir in the matcha powder and peppermint extract.
- Diagonally dip the mini madeleines into the mint matcha white chocolate. Place on a cooling rack until the chocolate has set, at least 1 hour.
Notes
For best results if using a metal mini madeleine pan, chill the pan in the freezer & liberally butter the pan before filling with madeleine batter. This helps the madeleines rise while baking and the butter prevents sticking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Madeleines
Keywords: Chocolate Madeleines, Madeleines, Matcha Madeleines, Mint Chocolate Matcha Mini Madeleines
