Matcha Madeleines (Print Version)

# Ingredients:

01 - 8 tablespoons (115g) of unsalted European-style butter.

02 - 1 tablespoon (15g) of brown sugar, packed.

03 - 2 teaspoons (15g) of honey.

04 - 1/2 cup (100g) granulated white sugar.

05 - 1/4 teaspoon (2g) of kosher salt.

06 - 3/4 cup (120g) of all-purpose flour.

07 - 1/2 teaspoon (4g) baking powder.

08 - Room temperature eggs, 3 large (150g).

09 - 2 teaspoons (5g) of fine matcha powder.

10 - 1 cup (200g) of white chocolate for coating.

11 - 1/2 tablespoon (5g) of extra matcha powder for coating.

12 - 2 tablespoons (10g) of powdered sugar for topping.

13 - 1/2 tablespoon (5g) of matcha for sprinkling on top.

01 - Warm up the butter with honey and brown sugar until smooth and the sugar melts.

02 - Beat the eggs until fluffy, adding sugar gradually. Keep going for 5 minutes, or until it's pale and rich.

03 - Combine the flour, baking powder, salt, and matcha by sifting them together.

04 - Gently mix the dry ingredients into the egg mixture. Drizzle in the buttery mix while folding.

05 - Place plastic directly on top of the batter and chill it in the fridge until tomorrow.

06 - Spoon the batter into a greased pan, bake at 375°F for 11-12 minutes. Turn the tray midway through.

07 - Combine melted white chocolate with matcha, pipe into molds, press the madeleines in, freeze to harden them up.

08 - Give a light dusting of matcha mixed with powdered sugar, if you'd like.

01 - Weigh everything for accurate results.

02 - European butter works best here.

03 - They're tastiest right after baking.