Assorted Madeleine

Madeleine | French Cookies –Madeleine is a small sponge cakes that looks like a shell which the French called it cookies. Here I’m showing you the egg as well as eggless version with easy steps. They are so scrumptious, especially with a cup of coffee. You can make them ahead of time and store in airtight container with a bed of a paper towel, it can last for about a week in room temp or couple weeks in the fridge. I hope you’re inspired to make some of these small cakes/cookies for teatime. Enjoy!

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Ingredients:

Any Madeleine mould size or you can also use cupcake mould if you can’t find a Madeleine mould

113g [½ cup] unsalted butter
1 tsp vanilla extract
90g [¾ cup] all-purpose flour
½ tsp salt
2 large eggs
100g [½ cup] fine sugar

For vanilla flavour:
Add 10g [1 ¼ tbsp] all-purpose flour

For chocolate flavour:
Add 10g [1 ¼ tbsp] cocoa powder

For matcha flavour:
8g [1 tbsp] matcha powder


Deco top:
For vanilla flavour:
Dusting sugar

For chocolate flavour:
Melted chocolate

For matcha flavour:
Melted white chocolate
1 tsp matcha


Instructions:
1. Slice the butter and place them in a milk pot. Heat it to melt the butter. Once melted, set aside to cool.
2. In a large bowl, with an electric mixer, mix the eggs and sugar on high speed for about 2 minutes or until creamy and pale and ribbons formed.
3. Sift in the dry ingredients: flour and salt. Fold in to combine.
4. Divide the batter into 3 bowls.
5. Sift in 10g flour for the plain flavour, sift in 10g cocoa powder for the chocolate flavour, sift in 8g matcha for the matcha flavour. Fold all of them to combine individually. Wrap them with cling films and refrigerate for 30 minutes.
6. Transfer them into piping bags individually. Pipe each of them into the mould.
7. Bake at preheated oven at 180°C/355°F for 12 minutes. Cool the cakes on a cooling rack.
8. For the vanilla flavour, dust the dusting sugar. For the chocolate flavour, dip the cake into the melted chocolate. For the matcha, melt the white chocolate and then add 1 tsp of matcha powder, mix well. Then dip the matcha cakes into the matcha chocolate melt.

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