Recipe Ideas: Matcha Madeleines filled with matcha sauce


Dry ingredients:

  • 1/2 cup cake flour *60g
  • 2 tbsp almond meal, *15g
  • 1 tbsp cornstarch *8g
  • 1 1/2 tbsp matcha powder *12g
  • 1/4 cup sugar of choice *50g
  • 1 tsp baking powder *4g 

Wet ingredients:

  • 1 flax egg *43g (1 tbsp *6g flaxseed meal with 2 1/2 tbsp *37g water)
  • 2 tbsp yogurt *35g
  • 1/2 tbsp maple syrup *10g
  • 1 tsp vanilla extract *4g
  • 75g dairy-free butter 


In a large mixing bowl, combine all dry ingredients and set aside.
Whisk together wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. Refrigerate the batter at least 20 minutes or until batter has thickened.

Brush Madeleine pan with melted vegan butter. Scoop about 1 tsp batter into mini moulds Bake at 170c preheated 10-12 minutes (mini pan) until edges begin to become a little golden. Allow Madeleines to cool slightly and transfer to a cooling rack to cool completely. .
Combine melt chocolate, matcha powder and mix well. Dip Madeleine into the melted chocolate. Place in fridge to set

Add coconut matcha sauce to the pastry bag with pastry tip. Poke the humps of the madeleines and pipe in matcha sauce until sauce begins to seep out around the tip.

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