Matcha madeleines

Ingredients

For 24 servings

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

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.