Get your Halloween cooking started with a chocolate dip, sprinkles and some google eyes. These cute holiday monster madeleines have “Eat me!”written all over them! The matcha flavored cookies with fresh lemon juice taste great with the chocolate dip and are adorable too. Eat as many as you want because madeleines are best tasting the day you make them! #shorts #halloween #madeleines #matcha #lemon #cute #glutenfreebaking #monstercookie
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 Madelines
Dry
3/4 cup Cup4Cup Multipurpose Flour
1 tablespoon blanched almond flour
1 tablespoon tapioca flour
2 teaspoons matcha powder
1 teaspoon sweet rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon lemon zest
Wet
2 large eggs, room temperature
2/3 cup granulated sugar
1 tablespoon lemon juice
Chocolate for dipping
Preheat oven to 375F. Grease and flour madeleine pans and set aside.
Whisk the dry ingredients together in a large bowl and set aside.
Beat the eggs until light colored and airy…about 4 minutes. Add the granulated sugar gradually and continue beating until it is well combined. Next, add the lemon juice and beat 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 butter and fold in until just mixed. Spoon into madeleine pans and bake for 11-15 minute or until they spring back in the center. Cool on a rack. Dip in dark chocolate and decorate as monsters with google eyes and sprinkle hair. They are also yummy sprinkle with a powdered sugar sprinkle instead Madeleines are best eaten the day they are made.
