Polly Pocketsy

Matcha Madelines with Rasberry and Pink Peppercorn

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

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

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

Separate 5 eggs until you have 150 grams of egg whites.

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.

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

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

Once incorporated, chill in the fridge for 1 hr.

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

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