Matcha Madeleines (Print Version)

# Ingredients:

01 - 115g (8 tbsp) unsalted European-style butter.
02 - 15g (1 tbsp) honey.
03 - 15g (1 tbsp) dark brown sugar.
04 - 100g (1/2 cup) white sugar.
05 - 2g (1/4 tsp) coarse kosher salt.
06 - 120g (3/4 cup) plain flour.
07 - 4g (1/2 tsp) baking powder.
08 - 5g (2 tsp) powdered matcha.
09 - 150g (3 large eggs), warmed to room temperature.
10 - 5g (1/2 tbsp) matcha for shell coating.
11 - 200g (1 cup) white chocolate, melted for coating.
12 - 10g (2 tbsp) powdered sugar for sprinkling.
13 - 5g (1/2 tbsp) matcha for sprinkling.

# Instructions:

01 - Gently heat the butter with honey and brown sugar until they’re dissolved and smooth.
02 - Whisk the eggs until frothy, then gradually mix in sugar. Beat for 5 minutes until airy and pale.
03 - Combine and sift together the flour, baking powder, salt, and matcha.
04 - Carefully fold the dry mixture into the egg mix. Slowly stir in the melted butter mix.
05 - Wrap plastic right on top of the batter and pop it in the fridge overnight.
06 - Pipe batter into a well-greased madeleine pan. Bake at 375°F for 11–12 minutes, giving it a turn midway.
07 - Stir matcha into melted white chocolate, pour into a silicone mold, press in madeleines, and freeze to harden.
08 - Sprinkle with powdered sugar and matcha blend if you’d like.

# Notes:

01 - For accuracy, weigh your ingredients.
02 - Use European butter for the richest flavor.
03 - Tastes fantastic when fresh.

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