Matcha madeleines

Make the madeleine batter the day before you want to serve the madeleines. In a stand mixer fitted with a whisk attachment, whisk the eggs and sugars together on a high speed for about 8 minutes, until light and pillowy (ribbon stage)

Place the butter and honey in a heatproof bowl or container and melt in the microwave (checking every 10 seconds or so), then set aside to cool slightly

In a large bowl, whisk together the flour, matcha, baking powder and ground almonds and set aside

Use a spatula to carefully fold the melted butter and honey into the eggs, then fold in the flour mixture – being careful not to knock out any air. Cover and place in the fridge to chill for 12 hours

When you’re ready to bake the next day, preheat the oven to 180°C and prepare the madeleine tin – generously grease a 12 or 24-hole madeleine tin with the room temperature butter using a pastry brush, getting the butter into all the ridges. Lightly flour the tin, then tap out any excess

Mix the batter gently with a spatula to redistribute the ingredients then transfer it into a piping bag. Pipe the batter into the each hole until they’re about three-quarters full (you may need to work in batches depending on the size of your tin)

Bake for 8-13 minutes, or until puffed up, lightly golden and a skewer inserted comes out clean – you can create a foil tent if the tops are browning too quickly (the baking time will depend on the size of the holes in your tin)

Meanwhile, for an optional extra, you can make a matcha sugar for dusting over the top of the baked madeleines. Whisk together the matcha and sugar in a small bowl, if using. Set aside

Remove the madeleines from the oven and turn out onto a wire rack to cool slightly

Sprinkle with matcha sugar, if you like, and serve whilst still warm