White Chocolate Matcha Madelines

If you have ever wondered how to make the best French madeleines successfully, you’re in the right place! I’ve been trying to master a madeline recipe and finally have one that I’m excited to share with you! Using a brown butter batter as our base, these brown butter madelines are dipped in white chocolate and dusted with matcha powder. Tips and tricks are included below!

After a couple trial and errors, I’m putting together all the tips and advice to help you make delicious madeline cakes at home to enjoy.

Why you should try this recipe

1. This a foolproof madeleine recipe has been tested by me numerous times.
2. The recipe guarantees perfectly shaped and authentic French butter cakes with a signature hump on top.
3. You can customize the recipe any way you want!

Ingredients

Here is a complete overview of all the ingredients you will need. Follow the full madeleine recipe below for detailed amounts and instructions.

Eggs: the recipe calls for large eggs at room temperature.

Sugar: use granulated sugar to make the recipe.

Butter: it is crucial to use good quality butter such as European or European-style butter with higher fat content. This recipe calls for unsalted butter.

Flour: use all-purpose flour.

Honey: the recipe calls for honey, it’s a necessary component that gives these white chocolate madelines their texture.

Baking powder: it is an ingredient responsible for forming the madeleine’s hump. Make sure it is fresh and aluminum-free.

Vanilla extract: Vanilla extract adds warmth and flavor to these madelines.

Lemon juice: make sure to use fresh lemon juice. You can replace it with orange juice or omit this ingredient if you are not a fan of citrus.

How to make white chocolate madeleines

To make the batter, break the eggs in a large bowl. Pour in the sugar and whisk slowly for 1 minute.

Add the honey and continue to whisk for a further 3 minutes (until the mix becomes white and foamy).

Now melt the butter in a small saucepan on a medium heat. When the butter has melted add a squeeze of lemon juice and a pinch of salt. Remove the saucepan from the heat and allow the butter to cool.

Sift the flour and baking powder into your bowl over the egg and sugar mixture and whisk gently until the flour is fully incorporated.

Pour in the melted butter and whisk again until you have a smooth batter.

Cover the batter in plastic wrap and refrigerate for at least 12 hours, but overnight is best.

Coat your madeleine pan with melted butter and add a generous spoon of batter to each mold. Leave a little space free to allow each madeleine to grow when baked.

Bake the madeleines for 10 minutes starting on high heat at 425 °F for the first 3 minutes then reduce the heat to 390 °F and bake for a further 6 to 7 minutes.

Remove the madeleines from the oven and leave to cool for a few minutes. Remove from the mold and allow to cool.

If dipping the madelines, melt the chocolate pieces in the microwave by heating it up in 30 second to one-minute increments. Once the chocolate is 75% melted, keep stirring the melted chocolate and allow the residual heat to melt the rest.

Dip the cooled madelines diagonally into the melted chocolate, sprinkle with matcha powder or any other topping. Enjoy once set!