Matcha Madeleines

Thé Matcha IRO for Cooking dans son sachet de 100g à côté de madeleines au Matcha et d'un saladier rempli de pate au Matcha

These Matcha tea madeleines will be popular with both adults and children.

Serve them straight out of the oven; they are even better when they’re warm!

INGREDIENTS

For twelve madeleines:

  • 1 egg
  • 60 g caster sugar
  • 60 g pastry flour
  • 60 g melted butter

METHOD

  • Whisk the egg and sugar together until the mixture is pale and fluffy.
  • Add the Matcha tea and the flour, then the melted butter.
  • Pour the paste into the madeleine mould and leave to rest in the fridge covered with clingfilm for at least 1 hour or, better still, overnight.
  • Pre-heat the oven to 200°C.
  • Put the tray in the oven for 5 minutes, keeping a close eye on the biscuits. Once the top of the madeleines has risen and rounded, lower the temperature to 175°C and leave to bake for 5 to 10 minutes.
  • Wait a few minutes before removing from the tray.

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