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
- 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
- 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