Infusing teas and florals into my bakes has been a recent obsession of mine. After making Liz Ho rose matcha sables (recipe in her newsletter) I was so in love with the combination of flavors I channeled them in these madelines. The cakes are light and buttery, flavored softly with rosewater. They are coated in a white chocolate matcha shell- it’s sweet with a creamy earthiness from the green tea. They are the perfect sweet treat, anytime of day.
Rose and Matcha Madelines
Ingredients
Rose Madelines
1/2 cup + 1 tablespoon (130g) butter, melted
1 cup (130g) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs, at room temperature
2/3 cup (120 g) granulated sugar
2 teaspoons rose water
2.5 tablespoons (40ml) whole milk
White Chocolate Matcha Shell
12 oz white chocolate
1 tsp matcha
Instructions
- Melt the butter and set aside
- Sift the flour, baking powder and salt.
- In the bowl of a stand mixer combine the sugar, and eggs. Mix on medium speed until light and fluffy, 5-6 minutes. Add the rosewater and milk, mix for another minute or two.
- Add in the dry ingredients and mix until just combined. Drizzle in the butter and gently fold with a spatula. Transfer to a bowl and cover the surface with plastic wrap and transfer to the fridge for at least an hour, or overnight.
- Preheat the oven to 375. Spray or brush a Madeleine tin with melted butter. Place 1 tablespoon of batter into each shell. Bake for 8-10 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.
- Allow to cool for a few minutes before removing. Serve warm dusted with powdered sugar or allow to cool completely before dipping in white chocolate.
Make the white chocolate shell
- In a double boiler, warm the chocolate until it begins to melt. Remove from the heat and continue to stir until completely melted. Sift in the matcha and mix to combine. Add a tablespoon of melted chocolate into each mold (I find silicone mold works best) and gently press a Madeline into the chocolate, spreading the chocolate out beneath it. Place in the freezer for 10-15 minutes. Gently remove the Madelines from the mold. I like to store these in the fridge and remove an hour or two before enjoying.
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