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Matcha madeleines

Matcha madeleines

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • More effort
  • makes 24

These vibrant little green tea cakes are sweet but with a satisfying underlying bitterness. Best served hot from the oven with a good cup of coffee

  • Vegetarian
Nutrition: per madeleine
NutrientUnit
kcal88
fat5g
saturates3g
carbs9g
sugars4g
fibre0g
protein1g
salt0.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2017

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A star rating of 5 out of 5.1 rating
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