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Madeleine-Matcha-
Jessie Wan

Matcha Protein Madeleines

When intense cravings meet professional pastry skills! I’ve taken a classic recipe from my pastry school days in Paris and gave it a high-protein makeover. These elegant Madeleines pack 14g of protein into just 110 calories, featuring a soft, melt-in-your-mouth texture thanks to a clever vanilla whey swap. Dipped in a vibrant matcha white chocolate, they are the perfect sophisticated treat for when you need something truly good. Stop compromising and start baking
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Resting Time 1 Stunde
Gesamtzeit 1 Stunde 27 Minuten
Portionen: 14 Portions
Gericht: Cake, Fitness, Nachspeise, Snack
Küche: Französisch
Kalorien: 110
Ingredients Equipment Method

Zutaten
  

  • 62 g Butter soft room temperatur
  • 60 g Vanilla Whey Protein
  • 15 g Sugar I used Xylitol (sugar-free version)
  • 25 g Icing Sugar
  • 2 g Salt
  • 1 Egg
  • 150 g White Chocolate if you can find - sugar-free
  • 8-10 g Matcha Powder depend on how strong you like the matcha flavor to be.

Kochutensilien

  • 1 Mixing bowl
  • Spartula
  • kitchen scale
  • Handmixer

Method
 

Quick Method:

  1. Cream the butter, sugar, icing sugar, and salt with a spatula until smooth.
  2. Incorporate the egg and almond flour; do not overmix.
  3. Sift the flour and whey together. Add to the butter mixture and bring together briefly by hand.
  4. Rest the dough in the fridge for at least 1 hour.
  5. Bake in a buttered and floured madeleine tin at 180°C (350°F) for 12–14 minutes.
  6. Dip the cooled cakes into a mixture of melted white chocolate and matcha powder.

Instructions: Matcha White Chocolate Dip

  1. Prep the Chocolate:
    Chop 150g of white chocolate into small, uniform pieces to ensure even melting.
  2. The Melting Process:
    Place the chocolate in a heat-proof bowl. You can melt it using a double boiler (bain-marie) or in the microwave in 20-second intervals, stirring in between until completely liquid and smooth.
  3. Infuse the Matcha:
    Sift 8g of matcha powder into the melted chocolate.
    Pro Tip: Sifting is essential to prevent clumps and achieve a professional, streak-free finish.
  4. Emulsify:
    Stir the matcha into the chocolate gently but thoroughly until the color well mixed.
  5. The Dip:
    Take your fully cooled madeleines and dip them halfway (or fully, if you prefer) into the green chocolate.
  6. The Set:
    Place the coated madeleines on a sheet of baking paper. Leave them at room temperature or pop them in the fridge for a few minutes until the shell is firm.