Matcha Madeleines (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat butter with brown sugar and honey until melted and sugar dissolves.
02 - Whip eggs until light, gradually add sugar and beat 5 minutes until pale and fluffy.
03 - Sift flour, salt, matcha and baking powder together.
04 - Fold dry ingredients into eggs, then slowly stream in butter mixture.
05 - Cover batter directly with plastic, refrigerate overnight.
06 - Pipe into greased madeleine pan, bake at 375°F for 11-12 minutes, rotating halfway.
07 - Melt white chocolate with matcha, pipe into silicone mold, add madeleines, freeze to set.
08 - Dust with matcha-sugar mixture if desired.

# Notes:

01 - Use scale for precise measurements.
02 - European butter gives best results.
03 - Best eaten fresh.

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