Matcha Madeleines (Print Version)

# Ingredients:

01 - 115g (8 tablespoons) unsalted European-style butter.
02 - 15g (1 tablespoon) dark brown sugar.
03 - 15g (2 teaspoons) honey.
04 - 100g (1/2 cup) regular sugar.
05 - 2g (1/4 teaspoon) salt (kosher).
06 - 120g (3/4 cup) plain flour.
07 - 4g (1/2 teaspoon) baking powder.
08 - 150g (3 large eggs) at room temperature.
09 - 5g (2 teaspoons) matcha (green tea) powder.
10 - 200g (1 cup) white chocolate (for shells).
11 - 5g (1/2 tablespoon) matcha powder (for shells).
12 - 10g (2 tablespoons) powdered sugar (for dusting).
13 - 5g (1/2 tablespoon) matcha powder (for dusting).

# Instructions:

01 - Stir butter, honey, and brown sugar over heat until the mixture is smooth and combined.
02 - Beat eggs until they puff up and lighten in color. Add sugar in portions, then continue whipping for 5 minutes until thick and airy.
03 - Combine sifted flour, matcha, baking powder, and salt.
04 - Gently stir the dry ingredients into the egg foam, carefully folding. Slowly pour in the melted butter mixture as you go.
05 - Put plastic wrap directly on the batter’s surface, then chill it in the fridge overnight.
06 - Squeeze batter into a greased madeline pan, baking at 375°F for about 11 minutes. Turn the pan once halfway.
07 - Heat white chocolate and mix with matcha powder. Add to a silicone mold, press in madeleines, and freeze until firm.
08 - Sprinkle powdered sugar and matcha powder on top before serving, only if you feel like it.

# Notes:

01 - For better accuracy, weigh your components.
02 - European-style butter gives the best texture.
03 - These taste best on the first day.

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