light and airy matcha madeleines studded with fresh strawberries and dipped in dark chocolate
1 cup all-purpose flour
½ tsp salt
1 tsp baking powder
4 tsp matcha
2/3 cup sugar
1 tsp vanilla extract
1 stick unsalted butter, melted
4 oz diced strawberries
4 oz dark chocolate
Preheat the oven to 400°F. Coat a madeleine pan with butter and sprinkle with flour (shake off the excess). In a mixing bowl, whisk the flour, salt, and baking powder until incorporated. Sift the matcha into the bowl. Whisk to combine. In a separate mixing bowl, whisk the eggs, sugar, and vanilla. Incorporate the dry ingredients into the wet ingredients. Whisk in the melted butter. Fold in the strawberries. When the mixture is combined, spoon about a tablespoon or two of batter into each mold, just enough so that it almost reaches the top. Bake for 8-10 minutes until the cakes are slightly golden. Remove the madeleines from the pan and let cool.
When the madeleines are cool, melt the chocolate in a small bowl. Dip each madeleine into the chocolate half way, spooning the chocolate up the sides if needed. Place them on a wire rack that’s been set over a piece of parchment paper. Let the chocolate solidify. I like to dip some strawberries, as well, using the same process as the madeleines.