Pistachio-Rosewater-Matcha Madeleines

1. 1

   Preheat the oven to 350 deg F (about 180 deg C). Prepare you madeleine moulds (I have a 9-mold madeleine pan - you will need two) by greasing with melted butter. Combine 1 tablespoon icing sugar with 1/2 teaspoon of matcha and sift over greased molds. No need to shake off the excess.

2. 2

   In a bowl, sift the flour, the remaining 6 tablespoons of icing sugar, the remaining 1 & 1/2 teaspoons of matcha and baking powder together.

3. 3

   Gently whisk in the remaining 6 tablespoons of butter, the egg yolks and the rosewater - the mixture will be stiff. Don't worry, and don't over whisk. Add the whipped egg whites to the mix and gently fold into the mixture till well combined.

4. 4

   Spoon the batter into the molds, about two-thirds full (a heaped teaspoon). Sprinkle the chopped pistachios on to and bake the madeleines in the centre of the pre-heated oven for 10 - 12 minutes until golden and well-risen, with a bronzed rim.

5. 5

   Remove from the oven and allow to cool in the pan for about 5 minutes before turning out onto a wire rack. Eat how you like, preferably with some steaming hot tea.

* Per serving · 4 servings · Values may vary.

No additional tips available.