Ease of Preparation: Average
Preparation Time: 15 minutes
Cook Time: 10 to 12 minutes
Yield: 1 dozen
1 egg yolk
2 ¼ tsp sugar
1 ¼ tsp Lemon zest grated
¾ tsp edible organic green tea leaves (ground)
2 tsp honey
4 Tbsp egg whites
6 Tbsp sugar
1/6 tsp salt
½ tsp baking powder
1 cup cake flour
6 Tbsp butter melted
Preheat oven 190 degrees F. Grease Madeline moulds generously with butter and flour properly, tap pan to remove excess flour.
In large bowl whisk together yolks, sugar, lemon zest and honey or beat on medium until pale, thick and fluffy, do not over mix (about 4 minutes). In another bowl beat egg whites to starting slight foam add sugar in two parts to make a meringue (soft peaks not stiff).
Sift together salt, baking powder, cake flour and edible organic green tea then mix on low speed to incorporate. Fold in half the butter to just blend. Fold in remaining butter.
Fill moulds with batter till almost fill.
Bake 10 to 12 minutes till lightly spring back when touched or edges are slightly brown.
Remove and cool invested on a cooling rack. Be sure pan is completely cool before baking second batch. Mixture can be placed in fridge covered while baking others.
Sprinkle with confectioner’s sugar or drizzle with lemon/confectionery sugar mixture.
We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”