Tuesdays with Dorie: Matcha-White Chocolate Mini Mads from Dorie’s Cookies

Matcha white chocolate madeleines dusted with icing sugar on a black tray.This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a take on madeleines (so, not really a cookie…..) with matcha (green tea) powder, white chocolate and lime zest. Dorie says:

The lime perks up the matcha green tea (which can be a little vegetal) and tamps down the white chocolate (which can be supersweet). In fact, it wasn’t until I added the lime that I was sure that these would make it into this collection.

I was interested to try these, because, as regular readers will know, I’ve been experimenting with madeleines lately – these lemon-glazed ones and these chocolate ones. Both of them introduce a couple of ingredients into the basic batter which you wouldn’t think would make much difference in terms of technique and baking times etc… but in both cases, I went through MANY iterations to get these recipes right (not too fussy, getting the signature hump…). I can’t imagine how much experimenting Dorie did with these which introduce not only matcha and lime zest but also white chocolate to the mix.

The batter, because of the chocolate, is a bit stickier than I’m used to, as is evidenced in my first round of these…

Madeleines sticking to the pan.Yup, my trusty madeleine pan (affiliate link but it’s the one I use) struggled with these. Not only was there no hump but they stuck so badly. And no, I don’t own a mini madeleine pan because that’s a bit of a one-trick pony. Madeleine pans are one of the few “one recipe” pans I own but I don’t need mini sized ones as well.

Next round, I buttered and floured the pan and froze it until I put the batter in just before I baked them (the batter rested in the fridge for an hour per the recipe). I used a small cookie scoop (again, affiliate but it’s what I use!) to portion the batter – this time around I made 1/2 the recipe and it made 8 regular sized madeleines (the original recipe says it makes 36 mini-sized madeleines). This technique worked better for me.

Matcha white chocolate madeleines on a black tray.They didn’t stick (although they required a bit of prodding to release from the pans) and they coloured up nicely. I baked them for 10 minutes.

Interior of Matcha white chocolate madeleines on a black tray.Here you can see they didn’t rise very high and you can’t see the lime. This is because I didn’t have any lime left after the first batch but I couldn’t really taste it in the first round. Hmmm…

I didn’t get the hump either time with these, though some in the group did..

Matcha white chocolate madeleines dusted with icing sugar on a black tray.Would I make them again? Probably not. I’m a bit boring when it comes to madeleines – plain, lemon, chocolate would be my choices here. But maybe I’m just not good at making different flavoured ones?

 

Get the recipe for Dorie Greenspan’s Matcha-White Chocolate Mini Mads on p 319 of Dorie’s Cookies!

Dorie's Cookies on eatlivetravelwrite.com

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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5 thoughts on “Tuesdays with Dorie: Matcha-White Chocolate Mini Mads from Dorie’s Cookies”

  1. That’s a bummer that they stuck. I definitely found this batter to be very thick compared with other madeleine batters. I made these expecting to find them so so, but I really liked them. Surprising!

    Reply
  2. Well I came home and these were more or less just out of the oven, so I scooped one up. I really enjoyed them!

    Sure, traditional is always the way…but a nice change. Also, more suited to nibble on with my glass of old-vines Pais from Chile, as I was headed into an online winemaker discussion with Bodega Bouchon. 😉

    Reply
  3. We had similar experiences with these mads. I did not get a hump either, I had to prod them out of the pan, I didn’t taste the white chocolate. Well there you go. Mads are not my family’s favorite so I probably wouldn’t make them again.

    Reply

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