Ingredients
150 grams melted butter
50 grams ground almonds
50 grams all-purpose flour (sifted)
¾ tbs matcha powder
15 grams caster sugar
½ tbs ground pink peppercorns
5 eggs
rasberries
Tools
electric mixer
piping bag (ziplock works too)
madeline tray
Directions
Step 1
Brown your butter in a medium saucepan. Cover with a lid to keep warm.
150 grams melted butter
Step 2
Sift matcha powder, ground almonds and all purpose flour in a bowl.
¾ tbs matcha powder
50 grams ground almonds
50 grams all-purpose flour (sifted)
Step 3
Grind up the pink peppercorns and whisk into the dry ingredients.
½ tbs ground pink peppercorns
Step 4
Whisk in your browned butter.
150 grams melted butter
Step 5
Separate 5 eggs until you have 150 grams of egg whites.
5 eggs
Step 6
To separate egg whites, crack your egg and carefully pass the yolk between each half of the shell above a bowl. As you go back and forth, let the egg white fall into the bowl below.
Step 7
With your electric mixer, whisk egg whites until frothy. Then slowly add the sugar.
15 grams caster sugar
electric mixer
Step 8
Whisk until foamy but not stiff. Then slowly fold the egg whites into the matcha flour mix.
Step 9
Once incorporated, chill in the fridge for 1 hr.
Step 10
After chilling, transfer batter into a a piping bag. Grease and flour your Madeline tray, then pipe the batter into it.
piping bag (ziplock works too)
madeline tray
Step 11
Preheat oven to 160° celsius (320° F). Place a raspberry into the center of each Madeline. Bake for 10-12 mins.
rasberries