Step 1

For the Madeleines

Step 1

Whisk together the eggs, sugar, milk, salt, vegetable oil, and honey until smooth.

Step 2

Sift the cake flour, baking powder, and matcha into the wet mixture, and stir until just combined.

Step 3

Pour in the melted butter and mix gently, starting from the center and working outward, until the batter is smooth.

Step 4

Cover and refrigerate overnight.

Step 5

Butter the madeleine pan if it’s not Silpap-coated.

Step 6

Pipe the batter into the molds, filling them about mostly full but with a little bit of room.

Step 7

Chill the filled pan in the fridge covered for 30 minutes. Preheat the oven to 425°F (220°C) in the meantime.

Step 8

Bake the madeleines for 5 minutes. Then, reduce the temperature to 375°F (190°C), rotate the tray, and bake for another 4–8 minutes, depending on pan size and oven.

Step 9

The madeleines are done when the hump has formed and the batter does not look wet. You can test with a toothpick if unsure. Allow them to cool completely once pulled out of the oven.

Step 10

Use an apple corer or small knife to remove the center from the ridged side of each madeleine.

Step 11

Pipe strawberry jam into the cavity and cover with part of the cut-out piece to encase the filling.

Step 12

You can use premade jam or the following recipe below. The recipe below leans less sweet and more tart which balances the sweet shell of the madeleine.

Step 13

For the Strawberry Jam

Step 1

Combine frozen strawberries, juice of 1 lemon, sugar, and salt in a saucepan.

Step 2

Cook over medium heat until the mixture thickens, stirring occasionally. Pull it off heat and allow to cool.

Step 3

Using a blender or immersion blender, blend the strawberry jam til smooth.

Step 4

For the Shell

Step 1

Melt the white coating chocolate in 30-second bursts in the microwave until smooth. Divide the melted chocolate into two bowls. The ratio of plain white chocolate to matcha-colored chocolate will depend on your preferred design (e.g., 2/3 matcha, 1/3 white).

Step 2

Sift matcha powder into one bowl and mix until combined.

Step 3

Pipe or spoon 1–1.5 tablespoons of the chocolate mixture into each mold cavity. Ensure the cavity is filled with enough chocolate to enrobe the madeleine but not overfill. This is crucial for easy unmolding as I've found when I didn't add enough chocolate in the mold, the madeleine would get stuck.

Step 4

Press the madeleine into the chocolate, ridged side down. If the chocolate cools down too much, pop it in the microwave for another 15-30 seconds and repeat the process of covering each madeleine.

Step 5

Freeze for 20–30 minutes, then gently pop the madeleines out of the molds.