BROWN SUGAR AND GREEN TEA MADELEINES

These brown sugar and green tea Madeleines are so beautiful and a cinch to whip up! You'll need a Madeleine pan, and a little bit of time up your sleeves for resting! I flavoured these ones with orange zest and then coated them in a subtle Matcha (a fine powdered Japanese green tea) and topped with Genmaicha, which is a beautiful Japanese green tea mixed with roasted brown rice. You can find both of these at Japanese grocers or specialty tea shops. If you can't get your hands on them, you could simply top with orange zest and omit the matcha, although it will lack the lovely green colour so it is worth trying to seek it out. 

Madeleines are best eaten soon after baking so make sure you have plenty of friends over to devour your treats, or bake the Madeleines in two separate batches. Just leave half of the batter in the fridge until you're ready to bake. 

MAKES APPROXIMATELY 24

Zest of 1 orange

3 eggs

110g brown sugar

160g whole wheat flour

1tsp baking powder

125g unsalted butter, melted and slightly cooled, plus extra for greasing

 

GREEN TEA ICING

100g icing sugar

pinch of Matcha, or just enough to colour the icing

1-2 tbsp orange juice or water

TO DECORATE

Genmaicha

1. In a large bowl, place the orange zest, eggs and sugar. Whisk for 5-6 minutes or until tripled in volume. Sieve over the flour and baking powder and gently fold in. Pour in the melted and slightly cooled butter, a little at a time, gently mixing between each addition. Cover bowl with cling film and refrigerate for at least 4 hours (I leave mine overnight).

2. Preheat the oven to 180C. Lightly grease two 12-hole Madeleine pans. Divide the batter between the pans by gently spooning about a tablespoon of the mixture into each shell. Ensure you don't spread the mixture out, although it may seem firm, it will spread during the bake. I didn't bake all of mine at once so their sizes weren't all that even, but it didn't matter too much and just affected the shape a little. Bake for approximately 10 minutes or until risen and golden. Gently remove the Madeleines from the pan and leave to cool slightly.

3. Meanwhile make the icing. Mix all the ingredients together until all combined. You may need to adjust the matcha for the correct colour. If you add too much matcha, you can just add a more icing sugar and possibly liquid to create the correct consistency and colour. It should be thick but a pourable consistency and a pale green colour. 

4. To finish the Madeleines, dip the shell side of the Madeleines in the icing and hold for a few seconds to allow excess to drip off. Sprinkle a little of the Genmaicha over the iced Madeleines and allow to set for a few minutes. Repeat with remaining Madeleines and serve.