Matcha madeleines

Method

1. 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.

2. 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.

Nutrition

calories

88 calories

fatContent

5 grams fat

sugarContent

4 grams sugar

sodiumContent

0.1 milligram of sodium

proteinContent

1 grams protein

carbohydrateContent

9 grams carbohydrates

saturatedFatContent

3 grams saturated fat

Indicative values from the source, for the original recipe.

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