Madeleines + Matcha = Matchaleines
These little cakes are super easy to whip up, and they look like they came straight from a French bakery. Seriously, the shell-shaped mold does all the work.
Madeleines are a classic French dessert, and rumor has it they originated way back in the 17th century in Commercy, Lorraine, France. They’re basically soft, buttery sponge cakes made with eggs, flour, sugar, and butter. You can’t miss them – they’ve got that signature shell shape with tapered edges and a cute little bump in the middle. Perfect with a cup of tea!
Now, the secret to a good Madeleine is a crispy outside and a moist, tender inside. And these matchaleines? Spot on! They’re the best fresh, like, the day you bake them. So, a small batch is the way to go – trust us, they won’t last long.
Ingredients for the dough:
- 290 g wheat flour
- 6 g baking powder
- 8 g Moya Matcha Traditional
- peel of 1/2 lemon
- 250 g eggs (5 pieces)
- 30 g egg yolks
- 200 g sugar
- 30 g honey
- 30 g melted butter
- 50 g 30% cream cheese
Ingredients for the cream:
- 100 g white chocolate
- 1 tsp pistachio paste
- 3 g matcha
Preparation:
- In a large bowl, mix whole wheat flour, baking powder, matcha and lemon zest. In a separate bowl, whisk eggs, sugar and honey. Pour the eggs into the dry ingredients, mix. Add butter and cream. Cover the dough with cling film and refrigerate overnight.
- Grease a baking mold with butter for the magdalenas. Fill the mold with the batter and bake in a preheated oven at 200°C with thermo for 4 minutes, then reduce the temperature to 165°C and bake for another 8–10 minutes or until the cookies are lightly golden.
- Melt chocolate in a water bath, add matcha and pistachio paste. Mix thoroughly. In such prepared chocolate dip, cooled magdalenas, one by one. Sprinkle the finished ones with dried rose petals.
