I fell in love with Madeleines while working at Starbucks.

I don’t think I had ever had one of these little delicious cookies before then. On my breaks, I would get a packet of Madeleines and an Americano with cream and dunk these cakey perfections in my coffee. It was the perfect blend of flavors.

A couple of years ago, I created a fantastic recipe for Lemon and Earl Grey Madeleines, where I dipped the bottom of the cookies in white chocolate! But, the other day, while I was scrolling through Pinterest, I saw madeleines that were perfectly coated in a white chocolate shell. They looked like perfection in Parisian patisserie, and I knew I had to try!

Thus, the recipe for these Black Sesame Madeleines with a Matcha White Chocolate Shell was born! They have such a fantastic flavor with the addition of ground black sesame seeds, and they are just so pretty! Also, creating the white chocolate shell is extremely easy! You’re sure to impress and with minimal effort! Win-Win!

Madeleines are actually a cake, not a cookie!

Madeleines are small, buttery cakes originating from the Lorraine region of France. Their distinct shell shape is attributed to the traditional molds used to bake them. According to legend, the Madeleine was named after a young maid named Madeleine Paulmier, who first served these delightful cakes to the deposed King Stanisław Leszczyński in the 18th century. The king loved them so much that he introduced them to his daughter, Marie Leszczyńska, who then brought them to the French court when she married King Louis XV. From there, madeleines became a staple in French patisseries and an enduring symbol of French culinary artistry.

Tips and Tricks for Perfect Black Sesame Madeleines

• Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature. This helps in achieving a smooth batter and better volume.
• Proper Mixing: Whisking the eggs and sugar until they are light and fluffy is crucial. This step incorporates air, which gives the madeleines their characteristic lightness.
• Chilling the Batter: Chilling the batter for at least 2.5 hours (or overnight) allows the gluten to relax and the flavors to meld, resulting in a more tender crumb and a better rise during baking.
• Preparing the Pan: Properly preparing your madeleine pan is key. Grease it with butter or a non-stick spray and dust with flour to ensure the madeleines release easily after baking. Don’t use too much spray or oil as it will bubble and cause your madeleines to have a boiled appearance.
• Piping vs. Spooning: Use a piping bag to fill the molds to a uniform size and shape. This also helps control the amount of batter in each mold.
• Baking Time and Temperature: Baking at the right temperature (375°F) and for the correct duration (10-12 minutes) ensures the madeleines develop their signature hump and a golden brown edge without overcooking.
• Cooling and Coating: Allow the madeleines to cool slightly before removing them from the pan to prevent breaking. When adding the matcha white chocolate shell, make sure the madeleines are completely cool to avoid melting the chocolate.
• Matcha White Chocolate Shell: White chocolate burns quickly, so warm it in short bursts in the microwave, stirring in between. I used Ghirardelli White Chocolate Melting Wafers. Place 2-3 teaspoons of the matcha white chocolate in each madeleine mold before pressing the cookie in. Ensure the chocolate remains at the same temperature throughout; you may need to rewarm it for subsequent batches. Additionally, let the madeleine pan return to room temperature before adding more chocolate and cookies to avoid creating an uneven shell with lines.

Black Sesame and Matcha are a match made in heaven.

Combining the nutty, slightly bitter flavor of black sesame with the sweet and earthy notes of matcha creates a delightful contrast. Black sesame seeds are rich in antioxidants and add a unique texture and depth to the madeleines. Matcha, a finely ground green tea powder, not only imparts a beautiful color but also provides a subtle umami flavor that complements the sweetness of white chocolate perfectly. The pink shells are also white chocolate, but instead of matcha powder, I used Suncore’s Lilac Taro Yam powder. It made for the prettiest pink!

Additional Tips for Success

• Grinding the Sesame Seeds: Processing the sesame seeds with sugar helps evenly distribute their flavor throughout the batter.
• Sifting the Dry Ingredients: Sifting the flour, baking powder, and salt together ensures no lumps and the leavening agents are evenly distributed.

Black Sesame Madeleines would be perfect for a summer garden party.

I was truly shocked when I flipped the first batch of these out of the pan, and they were perfectly coated in the matcha white chocolate shell!

They look so impressive like they must be difficult! Surprise! Not difficult!

I recently finished the latest season of Bridgerton and they definitely remind me of a dessert that would be served at one of the balls! I think you could serve them at a tea party, as a sophisticated dessert at a dinner gathering, or just enjoy them as a luxurious snack with your favorite book.

When it comes to French pastries, the delicate and iconic madeleine holds a special place.

Black Sesame Madeleines with a Matcha White Chocolate Shell are a modern twist to this classic cookie with a unique blend of flavors. With a little bit of know-how and patience – you’ll be enjoying the gorgeous little desserts in no time too!

If you try this recipe, I would love to see how they turn out! Take a picture and tag me on Instagram at now_from_scratch!

Thanks for reading!

Print Recipe

Black Sesame Madeleines with a Matcha White Chocolate Shell

Enjoy Black Sesame Madeleines dipped in Matcha White Chocolate. These elegant treats offer a unique blend of flavors and stunning presentation.

Prep Time20 minutes mins

Cook Time12 minutes mins

Chill Time2 hours hrs 30 minutes mins

Course: Dessert

Servings: 42 Madeleines

Equipment

• Kitchenaid Mixer
• Measuring Cups & Spoons
• Food Processor
• Madeleine Pan
• Rubber Spatula
• 2 smaller bowls
• Flour Sifter
• Piping bag + Round Tip

Ingredients

Madeleines

• 3/4 Cup Sugar 170 grams
• 2 tbsp Black Sesame Seeds 20 grams
• 3 Eggs room-temperature
• 8 tbsp Salted Butter room-temperature 113 grams
• 1 tsp Vanilla Extract
• 1 Cup Cake Flour 130 grams
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt

Matcha White Chocolate Shell

• 2 cup White Chocolate Chips (heaping cups) 400 grams
• 2 tsp Coconut Oil
• 4-6 tsp Matcha Powder

Instructions

Madeleines

• Add 3/4 cup of granulated sugar, and 2 tbsp black sesame seeds to the food processor and run it for 5-10 seconds, or until the sesame seeds are mostly ground. Set to the side.
• Mix the cup of flour, 1 1/2 tsp of baking powder, and 1/4 tsp of salt in another small bowl. Set to the side.
• Add the three room-temperature eggs to your Kitchenaid mixer fitted with the whisk attachment. Begin whisking them on medium and slowly add the processed granulated sugar with the sesame seeds. After adding all the sugar, turn the mixer up high and whip until it’s light yellow and fluffy for about 3 minutes.
• Next, add the softened butter to the egg/sugar mixture with the mixer at medium to low speed. Then, turn the mixer up to medium-high and whip for another minute.
• Remove the mixing bowl from the stand. Next, you will sift in the flour, adding it in thirds. Sift 1/3 of the flour into the batter and then fold it with a rubber spatula until combined. Repeat two more times until all the flour is combined.
• Scoop the filling into either a large pastry bag fitted with a round tip or a large Ziploc bag and then place it in the fridge to cool for at least 2 1/2 hours, up to overnight.
• Preheat the oven to 375 degrees. Spray the madeleine pan with oil and then dust it with flour to prevent sticking.
• After the madeleine batter has chilled, pipe (or spoon) 1 1/4″ circles in the middle of each mold. Place the sheet on the middle rack of your oven and back for 10-12 minutes. The center of each cookie should be rounded and a light golden brown when they are ready to come out!
• Remove from the oven and allow to cool in the Madeleine pan for 5 minutes before carefully removing. Finish cooling on a cooling rack.

Matcha White Chocolate Shell

• While the madeleines are cooling, add two heaping cups of white chocolate chips, 2 tsp coconut oil, and 4-6 tsp Matcha Powder in a microwave-safe bowl. Place the bowl in the microwave and melt for 5-10 seconds, stirring in between, until the chocolate is melted. Keep an eye on it; if heated for too long, white chocolate will quickly burn.
• Measure 2-3 tsp of melted Matcha White Chocolate into the clean madeleine pan molds and gently press the madeleines back into the chocolate. Freeze for 30 minutes and then carefully remove. Repeat until all the madeleines have a matcha white chocolate shell.
• Enjoy with a cup of coffee or tea and a good book or some good friends!

Notes

If you’d also like to create Pink Shells for these Madeleines, follow the directions above and use these ingredients:

200 grams white chocolate 

1tsp coconut oil

3 tsp Suncore Lilac Taro Yam Powder 

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