INGREDIENTS

• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 cup flour
• • ½ tsp baking powder
• • 5 Tbsp butter (unsalted)
• • 2 eggs
• • ⅓ cup sugar
• • 1 pinch of salt
• • Chocolate, for dipping

DIRECTIONS

• 1. Lightly grease your madeleine mold with some butter and then dust with some flour. Set aside.
• 2. Sift the Matcha, flour, and baking powder together and set them aside. Make sure they are blended well.
• 3. Melt the butter and set it aside to cool.
• 4. Using an electric hand mixer, beat the eggs with the sugar and salt in a bowl until they turn white and increase to at least three times their original volume. When you lift the beaters from the eggs, they should fall away in ribbons.
• 5. Fold the sifted dry ingredients in a little at a time with a plastic spatula. Be careful not to over fold and deflate the mixture.
• 6. Fold in the melted butter a little at a time until it is well incorporated.
• 7. Fill each mold approximately ⅘ full and bake for 12-13 minutes in a 350°F oven until they start to turn a nice, slightly brown color.
• 8. Remove madeleines from their molds while they are still hot and place on a rack to completely cool.
• 9. Chop the chocolate and place it into a microwave safe bowl. Microwave on 50% strength in 30 second to 1 minute increments, stirring well in between. Continue until completely smooth. Be careful not to overheat the chocolate and make it seize up.
• 10. Dip each madeleine in as much chocolate as you desire and serve.