Chocolate Madeleines with Matcha Chocolate Shell

Makes 24

The origin of these classic French sponge cakes is unknown, but legends dating back to the 18th century attribute the name to a female character, whether a young baker or the St. Mary Magdalen. The distinct scallop shape is achieved from baking in traditional madeleine molds. Madeleines are an elegant tea-time treat, with their tender inner sponge and crisp outer shell. They are endearing and delicious, perfect for the holidays or any day of the year.

2 eggs, room temperature

½ cup granulated sugar

½ cup unsalted butter, plus 1 tablespoon for greasing pan

2 tablespoons milk, room temperature

1 teaspoon vanilla extract

¾ cup all-purpose flour, plus 1 teaspoon for the pan

¼ cup Dutch-process cocoa powder, plus 1 teaspoon for the pan

½ teaspoon baking powder

½ teaspoon salt

½ cup mini chocolate chips

1 cup white chocolate chips

2 teaspoons matcha powder, sifted

With an electric mixer fitted with the whisk attachment, whisk the eggs and sugar on high for about 8 minutes or until thick and pale in color. Melt ½ cup butter and set aside to cool. Reduce the speed of the mixer to low and add the milk and vanilla, whisking until combined.

Sift ¾ cup flour, ¼ cup cocoa powder, baking powder and salt into the bowl with wet ingredients. Sprinkle in the chocolate chips and gently fold everything together until combined. Gently fold in the melted butter until batter is smooth. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat the oven to 375°. Melt the remaining tablespoon of butter. Generously brush the butter onto each mold of your madeleine pan, making sure to get every crevice. Whisk together the remaining 1 teaspoon of flour and 1 teaspoon of cocoa powder. Using a fine mesh strainer, sift the flour and cocoa powder mixture onto each buttered mold.

Add 1 level tablespoon of batter into each mold. Bake for 10 minutes. Place finished madeleines on a cooling rack while you finish with the remaining batter, making sure to butter and dust the molds each time.

When the madeleines are cool, melt the white chocolate chips in the microwave or on the stovetop until they are fully melted and smooth. Sift in the matcha powder and stir until fully combined. Dip each madeleine into the chocolate halfway. If using a silicone mold, press the dipped cookies back into the mold to set for a more defined shell shape. Alternatively, place the dipped madeleines on a parchment paper-lined tray to set. It is best to consume these the day they are made for a crisper shell, but they can be stored in an air-tight container for 2 to 3 days.