Matcha Madeleines with Raspberry and Pink Peppercorns

Calling all Matcha Lovers . These Matcha Madeleines are Light fluffy and bursting with flavour .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown your butter in a medium saucepan. Cover with a lid to keep warm.

Step 2

Sift matcha powder, ground almonds and all purpose flour in a bowl.

Step 3

Grind up the pink peppercorns and whisk into the dry ingredients.

Step 4

Whisk in your browned butter.

Step 5

Separate 5 eggs and measure 150 grams of egg whites in a bowl

Step 6

With your electric mixer, whisk egg whites until frothy then slowly add the sugar.

Step 7

Whisk until foamy but not stiff. Then slowly fold the egg whites into the matcha flour mix.

Step 8

Once incorporated, chill in the fridge for 1 hr.

Step 9

After chilling, transfer batter into a a piping bag. Grease and flour your Madeline tray, then pipe the batter into it.

Step 10

Preheat oven to 160° celsius (320° F). Place a raspberry into the center of each Madeline. Bake for 10-12 mins.