Frankenstein never looked so cute as in these Halloween Frankenstein Madeleines. I made these madeleines especially for Halloween. I made several Halloween recipes before, like Mummy Popsicles or stuffed Jack-O-Lanterns. But I never made anything Frankenstein-themed before.
And that’s a shame, because it’s quite easy to do something with Frankenstein. Just make sure it’s a face and that it’s green! On this page I’m telling you how I made these Halloween Frankenstein Madeleines.
Madeleines are French cakes in the shape of a shell. I once made tea-infused madeleines and a chocolate madeleine version. This time I added some matcha tea powder to the basic recipe to make the madeleines green.
I used edible eyes for these Frankenstein madeleines, you can find them in most supermarkets at the baking products. If you can’t find them, you can also use chocolate decoration markers to make the eyes.
Recipe Halloween Frankenstein Madeleines
Ingredients for 24 pieces:
125 grams butter or margarine, room temperature
160 grams flour (or whole wheat flour)
8 grams baking powder
125 grams sugar
25 gram honey
1 tea spoon matcha powder
80 grams milk or dark chocolate
Madeleine baking tin
Sift the flour with the baking powder. Mix the eggs with the sugar and honey until you have a foamy substance. Mix the matcha powder in, and add the flour mixture as well. Add the soft butter or margarine to the batter. Cover the bowl and let it rest for at least two hours in the fridge.
Preheat the oven to 230° Celsius and grease the Madeleine tin. Spoon the batter in the shapes. Fill them for 3/4. Put the tin in the fridge for 15 more minutes.
Put the tray in the oven and lower the temperature to 200°C. Lower the temperature to 170°C after 3 minutes of baking. Bake them for 7-10 minutes longer until they have a nice and round belly.
Let them cool completely.
Melt the chocolate au-bain-marie. Dip the madeleines upside down in the chocolate. Put them on a parchment lined baking tray or cutting board in the fridge to set. Use a bit of the molten chocolate on the back of the candy eyes to place them on the madeleines.