Gluten-Free Monster Matcha Madeleines

Hi Bakers, These cute gluten-free matcha madeleines have “Eat me!” written all over them! A good amount of matcha flavor is balanced with some fresh lemon juice and finished with a chocolate dip. Make these into monsters with the quick addition of google eyes and a chocolate sprinkle. I had so much fun making these...the possibilities are endless with different decorations and changing the type of chocolate. It was great fun and they were really delicious too. I'd love to see what you create, so send me a photo of your bakes -Carolyn

Gluten-Free Monster Matcha Madeleine’s with Dipped-in Chocolate

Adapted for gluten-free and modified from Just One Cookbook’s recipe for Green Tea Madeleines

Dry

3/4 cup Cup4Cup Multipurpose Flour

2 tablespoons blanched almond flour

1 tablespoon tapioca flour

2 teaspoons matcha powder

1 teaspoon sweet rice flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon lemon zest

Wet

2 large eggs, room temperature

2/3 cup granulated sugar

1 tablespoon lemon juice

7 tablespoons butter, melted and cooled

 Chocolate for dipping

Preheat oven to 375F. Grease and flour madeleine pans and set aside. 

Whisk dry ingredients together in a large bowl and set aside.

Beat eggs until light-colored and airy…about 4 minutes. Add granulated sugar gradually and continue beating until it is well combined. Next, add lemon juice and beat for one more minute. Add dry to wet and fold in until just mixed. Add half of the melted butter mixture and fold in until combined. Add the other half of the butter and fold in until just mixed. Spoon into greased and floured madeleine pans and bake for 11-15 minutes or until they spring back in the center. Cool on a rack. Dip in chocolate and decorate as monsters or sprinkle with powdered sugar. Madeleines are best eaten the day they are made so go for it! Enjoy!