Matcha madeleines
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- More effort
- makes 24
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- 2 eggs
- 1 egg yolk
- 100g caster sugar
- 2 tsp high-grade matcha
- 125g plain flourplus extra for dusting
- 5g baking powder
- 110g clarified butteror ghee, plus extra for greasing
- 2 tsp honey
Nutrition: per madeleine
- kcal88
- fat5g
- saturates3g
- carbs9g
- sugars4g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
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.
step 2
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.
