Matcha Madeleine

The classic madeleine is flavoured with a French technique called "beurre noisette", which translates to "hazelnut butter" or brown butter despite it having only the colour and aroma but no actual substance of a hazelnut.  The rich flavour is unique much like that of caramel, so to work with it in a matcha madeleine, a robust matcha that has a notable bitterness is ideal.  Your madeleine will turn out much greener and nice when you seek bitterness in a fresh and good quality matcha rather than resorting to any expired yellow-brown powder.

You will need

Ingredients:

• Butter: 55 g
• Flour, all-purpose: 50 g
• Baking powder: 2 g
• Value Matcha: 7 g
• Sugar: 55 g
• Egg, large: 1 pc

Tools:

• A madeleine mould

Steps

Heat butter until it is golden brown -- a beurre noisette, and then let cool.

Sift to mix flour, baking powder, and matcha together.

In another bowl, combine sugar and egg.  Add the dry mixture into the wet and gently combine, adding butter in last.

When the batter is homogenous, it can be piped into madeleine moulds previously brushed with butter, or stored in the refrigerator just before your party arrives.

Preheat the oven to 425°F and put the madeleine mould in, turn the heat down to 340°F, letting the heat drop by itself gradually, and bake for about 8 to 10 minutes.

Remove from the moulds before it cools completely.

Enjoy it fresh as madeleines are meant to be enjoyed warm from the oven.  Air tight, it will keep for a few days at room temperature.