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Premium Uji matcha — traditional whisked tea ceremony grade
Wide ceramic bowl for whisking and drinking matcha
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Culinary matcha — baking, ice cream, lattes, white chocolate
Concentrated pistachio — ice cream, macarons, croissant filling
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Premium Uji matcha — traditional whisked tea ceremony grade
Wide ceramic bowl for whisking and drinking matcha
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Culinary matcha — baking, ice cream, lattes, white chocolate
Concentrated pistachio — ice cream, macarons, croissant filling
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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. 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. 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. 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. 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.