Step 1

In a large bowl, use an electric hand mixer or stand mixer to beat the eggs and sugar together until very pale in colour and thickened, at least 8-9 minutes. Add in the vanilla extract and mix until combined.

Step 2

In a small bowl, measure out the flour, baking powder, and matcha powder. Sift this mixture into the egg mixture and fold with a spatula until just combined.

Step 3

Drizzle in the melted butter and fold until just combined. The batter should be shiny and smooth.

Step 4

Press a sheet of plastic wrap directly on the surface of the batter and seal. Let the batter chill in the fridge for 1 hour.

Step 5

Preheat oven to 400°F. In a small bowl, melt 2 tablespoons of butter in the microwave. Use a pastry brush to apply a thin layer of butter to each depression on your madeleine pan.

Step 6

Use a small ice cream scooper or spoon to scoop about 2 teaspoons of batter into each depression of the madeleine pan. The batter will form into the shape of the pan as it bakes.

Step 7

Bake madeleines at 400°F for 5 minutes and then turn down the heat to 350°F and bake for another 5-7 minutes. Let madeleines cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

Step 8

In a small bowl or saucepan, heat the white chocolate and matcha powder on very low heat or in 30 second intervals until all melted. Stir to combine.

Step 9

Wipe clean your madeleine pan and add about 1-2 teaspoons of matcha chocolate to each depression. Gently press the scalloped side of each madeleine into the chocolate.

Step 10

Freeze the pan for about 30 minutes or until the chocolate is solid.

Step 11

To release the madeleines from a metal pan, hold the pan vertically and apply firm downward pressure on the edge of each madeleine until it pops out of the pan. If the madeleines won't come out, freeze for another 5 minutes and try again. Let the madeleines come back to room temperature before enjoying!