MATCHA MADELEINES

Matcha madeleines image

These vibrant little green tea cakes are sweet but with a satisfying underlying bitterness. Best served hot from the oven with a good cup of coffee

Provided by Rosie Birkett

Categories Dessert

Time 30m

Yield makes 24

Number Of Ingredients 8

Ingredients

2 large eggs
1 large egg yolk
100g caster sugar
2 tsp high-grade matcha
125g plain flour , plus extra for dusting
5g baking powder
110g clarified butter or ghee, plus extra for greasing
2 tsp honey

Steps:

In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the our and baking powder, making sure there are no lumps. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.
Heat oven to 220C/200C fan/gas 7. Butter and our the madeleine tins (you don't need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed. Remove from the tins immediately and devour.

Nutrition Facts : Calories 88 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium