Matcha madeleines with white chocolate & matcha spread

Prep time: ± 2 hours
Makes: ± 12–16 pieces

Ingredient

  • Madeleines:
  • 3 eggs (room temperature)
  • 140 g fine granulated sugar
  • 5 ml vanilla extract
  • pinch of salt
  • 175 g flour
  • 5 g baking powder
  • 150 g unsalted butter, melted and cooled
  • extra butter for greasing
  • 2 tsp matcha powder

Chocolate coating:
200 g white chocolate
2 tbsp La Vida Vegan matcha spread

Instructions

  1. Add the eggs, sugar, vanilla extract, and salt to a bowl and briefly whisk until just combined. The mixture doesn’t need to be airy, just well mixed.
  2. Add the flour, matcha powder, and baking powder and gently fold until just combined.
  3. Finally, fold in the melted butter. Cover the batter with plastic wrap.
  4. Let it rest in the refrigerator for at least 1 hour.
  5. Preheat the oven to 220°C.
  6. Grease a madeleine tin well with butter.
  7. Spoon or pipe the batter into the molds. Do not overfill, as they will rise significantly while baking.
  8. Bake for 4 minutes at 220°C. Then reduce the temperature to 200°C and bake for another 3–5 minutes, until golden and springy.
  9. Remove from the tin immediately and let cool on a wire rack.
  10. Melt the white chocolate using a double boiler or in short intervals in the microwave.
  11. Stir in the matcha spread until smooth.
  12. Add 1–2 teaspoons of chocolate into each (clean) madeleine mold.
  13. Press the shell side of the madeleines into the chocolate.
  14. Place in the freezer for ±30 minutes until the chocolate is set.
  15. Carefully remove from the molds.
  16. Let them come slightly to room temperature before serving for the best flavor and soft texture.