Matcha financiers, workshop batch

Method

1. 1

   Make a brown butter: cook the butter until amber-coloured and nutty-smelling, then strain and let cool slightly.

2. 2

   Mix the icing sugar, flour, ground almonds, sifted matcha and salt.

3. 3

   Add the unwhipped egg whites, then the warm brown butter. Rest the batter for 30 min in the fridge (or overnight).

4. 4

   Fill financier moulds ¾ full. Bake for 12 to 14 min at 190 °C.

5. 5

   Unmould while warm; they keep for 3 days in an airtight tin.