Matcha Green Tea Madeleines
120g butter, melted and cooled
120g cake flour
1 teaspoon baking powder
2 teaspoons matcha green tea, (amount varies depending upon quality of matcha)
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1. Butter madeleine pan, dust with flour, and keep pan in freezer.
2. In a medium sized bowl, sift together flour, baking powder, and matcha; set aside. In the bowl of an electric mixer, beat eggs for 1 minute, then add sugar and beat until mixture is thick and pale, about 5-8 minutes. Add vanilla bean paste and beat for an additional minute. Scrape down sides. Add flour mixture into egg mixture and beat just until incorporated. With mixer on low, slowly add the butter, beat until smooth. Cover bowl with plastic wrap, refrigerate for 3 hours, or overnight.
3. Preheat oven to 375 degrees F. Remove madeleine pan from freezer and fill indentations with roughly a teaspoon of batter. Bake for 8-9 minutes, or until puffed and golden around edges. Remove pan from oven, cool on wire rack for a minute, then invert pan onto a rack to cool madeleines.
*There are variations on how to achieve the "hump" on your madeleines. The quality of your madeleine pan effects the outcome just as the temperature and mixing time can, so if your madeleines don't bake with that perfect "hump", try again! They can be finicky.