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Mint Chocolate Matcha Mini Madeleines by Baking The Goods.

Mint Chocolate Matcha Mini Madeleines


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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

Units

Mint Chocolate Matcha Mini Madeleines

  • 1 cup all purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons matcha powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons fine sea salt
  • 2 large eggs (at room temperature)
  • 3/4 cup granulated sugar
  • 1/2 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
  • 3/4 teaspoon peppermint extract

Instructions

Mint Chocolate Matcha Mini Madeleines

  1. Whisk together the flour, cocoa powder, matcha, baking powder and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the melted and cooled butter & chocolate mixture, stirring until smooth. Refrigerate for 30 minutes to an hour.
  6. 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.
  7. 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

  1. Using a double boiler (or using a heatproof bowl over a saucepan), melt the chopped white chocolate over simmering water, stirring until smooth.
  2. Remove from heat and stir in the matcha powder and peppermint extract.
  3. 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