Matcha madeleines
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
- Prep:20 mins
Cook:10 mins
plus overnight chilling - More effort
Nutrition per serving
- kcal 88
- fat 5g
- saturates 3g
- carbs 9g
- sugars 4g
- fibre 0g
- protein 1g
- salt 0.1g
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
Method
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.