These matcha madeleines are the perfect combination of savory and sweet. Earthy and slightly sweet matcha is perfectly balanced with savory olive oil, bright lemon, and dark chocolate. These delicious, fluffy little cakes can be made in under 30 minutes, so go ahead and whip up a batch for your next gathering or even just for a delicious weekend afternoon treat.
While drinking matcha seems like the most obvious way to enjoy this beneficial tea, I enjoy using matcha powder in baked goods as well. The mellow grassy flavor pairs especially well with desserts that already feature a fresh lemon flavor – like madeleines!
For this recipe, I used matcha powder from Matcha Kari. It is so fresh and truly high quality – I highly recommend it. Depending on how strong of a matcha flavor you want in these madeleines, you can add an additional teaspoon to the recipe without impacting the consistency of the batter or bake time.
If you want to purchase this delicious, authentic product you can use code DRIFTWT for 20% off your first order! (I get a commission for purchases made using the code.)
For the dipping chocolate, be sure to use good quality dark chocolate and melt with a little olive oil to make it extra smooth. I love using this strong dark chocolate.
And what is the perfect drink pairing for matcha madeleines? Matcha lattes, of course! I made creamy oat milk matcha lattes to enjoy with these madeleines.
Dark Chocolate Dipped Matcha Madeleines
Ingredients
- 1 cup all purpose flour
- 1/3 cup raw cane sugar
- 2 tsp matcha powder, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup oat milk, unsweetened
- 3 Tbsp + 1/4 tsp extra virgin olive oil, divided
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
Directions
- Preheat oven to 350°F. Lightly grease the madeleine pan with olive oil.
- In a medium bowl combine flour, baking powder, and salt. Stir to combine.
- In another medium bowl combine sugar, oat milk, 3 Tbsp olive oil, lemon juice, and lemon zest. Whisk to combine.
- Add wet ingredients to the dry ingredients and stir until just combined.
- Measure about 1 1/2 Tbsp into each madeleine mold.
- Bake for 12-14 minutes until a toothpick comes out clean.
- Meanwhile, melt the chocolate with the 1/4 tsp olive oil. Put melted chocolate in a small bowl.
- Allow the madeleines to cool slightly before handling. Then dip the top half into the chocolate. Place in the refrigerator for the chocolate to harden.
