Monday, January 24, 2011

green tea madeleines

I've been tinkering in the kitchen, trying to find a way to combine two of my favorite things: madeleines and matcha, green tea powder. This recipe does just that in a mildly sweet, slightly lemony, thoroughly green little cake. Enjoy with a cup of tea while reading Proust.

Bonus: you'll have lots of matcha left over to add to warm (soy)milk with honey!

Matcha Madeleines
1. Generously butter and flour a madeleine tin. I've heard that popping them in the freezer at this point helps them pop out, which they can be reluctant to do.
2. With an electric mixer or very strong arm, beat two eggs with 1/3 cup granulated sugar and a pinch of salt for about 5 minutes, until it forms ribbons and roughly doubles in volume.
3. Sift together 2/3 cup all purpose flour and 1.5 teaspoons matcha powder, then gradually fold into the egg mixture. When incorporated, drizzle in 4 tablespoons of melted butter and the zest from half a lemon. Refrigerate the batter for about an hour.
4. Preheat the oven to 400 and fill each madeline mold about 3/4ths of the way. Pop into the oven for about 9 minutes, until golden brown around the edges.

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