Matcha Madeleines

It took me another eight years before I used my madeleine pan again. I find this bizarre because it's not that hard to make madeleines: stir dry ingredients into wet, let batter rest for several hours or overnight, then bake. The only tricky thing is to grease and flour the pan well to ensure the madeleines don't stick and retain their shell shape. 

I left the madeleines too long in the oven and they were a bit darker than expected, though nothing a bit of icing sugar can't hide. I was also too lazy to place the batter in a bag but don't follow my rule-breaking ways; it will make your life easier to pipe the batter from a bag and into the pan.

Matcha Madeleines
Adapted from Daniel Boulud

3/4 cup (95 grams) all-purpose flour + additional flour to dust pan
1 tablespoon matcha powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs
1/3 cup (67 grams) granulated sugar
1 tablespoon (15 grams) brown sugar
1 tablespoon (20 grams) honey
6 tablespoons (85 grams) warm melted unsalted butter + additional melted butter to grease pan
Powdered sugar, for dusting

Whisk 3/4 cup all-purpose flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl.

Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon brown sugar, and 1 tablespoon honey in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400 degrees. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with melted butter and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centres are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.

Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.