"Matcha Madeleines filled with coconut matcha fudge sauce Vegan 💚"
Matcha Madeleines Filled with Coconut Matcha Fudge
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Serves or Makes: 30-32
Recipe Card
ingredients
- 1/2 cup cake flour
- 2 tablespoons, plus 1 1/2 teaspoons, divided almond meal
- 1 tablespoon cornstarch
- 1 1/2 tablespoons matcha powder
- 1/4 cup any sugar
- 1 teaspoon baking powder
- 1 flax egg (1 tablespoon flaxseed meal, plus 2 1/2 tablespoons water)
- 2 tablespoons yogurt
- 1/2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup vegan butter, melted
- 1/3 cup store bought coconut matcha sauce
- 3 1/2 ounces vegan white chocolate, melted
- 1 1/2 teaspoons matcha powder
Method
Step 1
Preheat oven to 325ºF (170ºC) and prepare a mini madeleine mold pan.
Step 2
In a large mixing bowl, combine the flour, almond meal, cornstarch, 2 tablespoons matcha powder, sugar, and baking powder and set aside.
Step 3
In a separate bowl, whisk together the flax egg, yogurt, maple syrup, vanilla extract, and vegan butter. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Refrigerate the batter for at least 20 minutes or until thickened slightly.
Step 4
Transfer the batter to a piping bag and pipe into the molds, being careful not to overfill. Bake until the madeleines have puffed up and edges are slightly golden (about 10-12 minutes). Allow to cool slightly and transfer to a cooling rack to cool completely.
Step 5
Meanwhile, whisk together the melted chocolate and remaining 1 1/2 teaspoons matcha powder and mix well. Dip the cooled madeleines into the melted chocolate and transfer to a wire rack. Transfer to the refrigerator to set completely.
Step 6
Place the coconut matcha sauce in a pastry bag fitted with pastry tip. Poke a hole wide enough to fit the pastry bag tip in the raised part of a madeleine and fill with matcha sauce until it just begins to seep out around the tip. Repeat with remaining madeleines.