I’m super happy – because today is my day off…! It’s been a while since my last leisurely day, it’s been a while. So I finally get back to blogging a bit. Double yay! Of course, I’m not planning on spending the day doing nothing… No. I’ve got a full schedule. First, I’m going to the market for some fresh blooms.
Then, hairdresser’s! Not that you will see any big difference. Just going for a simple trim. And then a mani and pedi for dessert. Full spa program and pampering today. So need it.
Also, I hope to look fresh tomorrow (which, after the hard work of the past weeks isn’t really simple, honestly). Because tomorrow is a big day for me! I am taking part in a super nice and glamorous project! And although I can’t share much more here, I will let you in as soon as possible, pinky promise!
By the way, those matcha madeleines are hmmm… heavenly! So fluffy and light. And so elegant. Something you should have a serving ready of whenever someone visits. For tea especially! Best duo. I am recently really into that Sirocco almond oolong. It’s like an instant moment of bliss.
I made these for Kuoni’s print magazine “elsewhere”, that you can download here for yourself!
Matcha Madeleines Makes about 60 tiny madeleines
2/3 cups sugar
3 eggs (room temperature)
1 pinch salt
1 cup flour, sieved
1 tsp. baking soda
150 g butter, melted and cooled down
2 tbsp. matcha green-tea powder
some butter and flour for greasing the pans
confectioners’ sugar for garnish
Directions: In the bowl of a kitchen stand mixer, cream together sugar, eggs and salt, until foamy and white. Sieve together the flour, baking soda and matcha, then fold into the egg mixture carefully. Let the melted butter cool down, then add to the mix as well and combine. Let the dough rest for at least one hour or up to 12 hours, until firm.
In the meantime, grease and flour the madeleine pans carefully. Preheat the oven to 190º C / 460º F. In each mold, lace one teaspoon of the firm dough. Bake in the middle of the oven for 8 to 9 minutes, until the madeleines lift from the corners and are of a light golden-brown. Let cool on a wire rack before turning them over. Serve warm, dusted with confectioners’ sugar.
This post was created in cooperation with Kuoni elsewhere.