Matcha Madeleines

It's a wonder why there isn't a higher rate of heart disease in France than there is in the US. Perhaps it's our lacking embrace of saturated fat from animal products such as dairy, cheese, butter fat, etc. There is really no reason why these little cakes are so pricey at coffee shops like Starbucks. You're literally eating just a tablespoon of cake batter. So anyways.. onto the recipe. Oh, and one other thing, when using AP flour, if you use unbleached/unbromated flour the cakes will be darker than when using "white" flour.

Ingredients

1/2 c unsalted butter (1 stick or 4 oz or 113 g)
2 large eggs, at room temperature
1 tbsp whole milk
1 c all purpose flour (120 g)
2/3 c organic granulated sugar (133 g)
1 tbsp powdered sugar, plus more for dusting
1 tbsp matcha green tea powder
1 tsp baking powder
pinch of sea salt

Directions

0. Prepare the Madeleine pan(s) with butter and a dusting of flour. Set aside.

1. Melt the butter. Set aside and let cool to room temperature.

2. In a bowl, sift together flour, sugar, matcha powder, powdered sugar, baking powder and sea salt.

3. In a separate bowl, whisk together milk and eggs.

4. Gradually add the flour mixture to the milk/egg mixture and fold in with a spatula. Let the batter rest for at least an hour.

Preheat oven to 375 F (190 C).

5. Bake for 10-12 minutes.Remove from oven and let cool. Gently remove madeleines to a rack.

At this point after the cakes have cooled to room temperature, you could dust them with powdered sugar and eat.

O Madeline

Among other things, I am a dessert-a-holic. When I find a restaurant that serves really good desserts, it's not unlike me to work my way through their entire dessert menu, except for those sacrilegious ones that have embedded nuts, or other undesirable flavor combinations. While I did craft a dessert tonight, I don't think I'll be sharing it with the masses, e.g., my division. It's relatively inexpensive to make, easy to do, and has very little prep time. The dessert output is what I would call a limited edition batch, which, contrary to my other posting about how I eat less than 10% of any batch; I shall have to make another exception. As I stare at my dozen cookie rejects, in their misshapen forms, they still smell delicious and just make me want to brew some decaf to scarf these down before bed. I made madelines.. with real butter, organic sugar, a touch of lemon juice (from a real lemon!), and grated lemon peel in the batter. Mmmm.. and then! I dipped them in melted dark chocolate. I'll have to see if the chocolate sets okay in the morning. With this particular dessert cookie, they just might not make it out of my apt; if they do, the cookies'll be shared with a small handful of people.

Yield: 4 dozen
Material cost: low
Mad scientist factor: **