Matcha Madeleines (Print Version)
# Ingredients:
01 -
8 tablespoons (115g) European unsalted butter (84% butterfat).
02 -
1 tablespoon (15g) dark brown sugar.
03 -
2 teaspoons (15g) honey.
04 -
1/2 cup (100g) granulated sugar.
05 -
1/4 teaspoon (2g) kosher salt.
06 -
3/4 cup (120g) all-purpose flour.
07 -
1/2 teaspoon (4g) baking powder.
08 -
3 large eggs (150g), room temperature.
09 -
2 teaspoons (5g) matcha powder.
10 -
1 cup (200g) melting white chocolate.
11 -
1/2 tablespoon (5g) matcha powder for shell.
12 -
2 tablespoons (10g) powdered sugar.
13 -
1/2 tablespoon (5g) matcha for dusting.
# Instructions:
01 -
Over low heat, melt butter with brown sugar and honey until sugar dissolves.
02 -
Beat eggs until light, gradually add sugar and beat 5 minutes until fluffy and pale.
03 -
Sift together salt, flour, matcha and baking powder.
04 -
Fold dry ingredients into egg mixture, then slowly pour in melted butter mixture.
05 -
Cover batter with plastic wrap touching surface, refrigerate overnight.
06 -
Heat oven to 375°F. Spray mold, pipe batter filling 3/4 full. Bake 11-12 minutes, rotating halfway.
07 -
Melt white chocolate, mix in matcha. Pipe into molds, place madeleines on top, freeze to set.
08 -
Optional: dust with matcha sugar mixture.
# Notes:
01 -
Use scale for best results.
02 -
Eggs must be room temperature.
03 -
Overnight chilling is crucial.
04 -
Best eaten fresh.