Pistachio-Rosewater-Matcha Madeleines

• 8 tablespoons melted (brown) butter, (6 for batter, 2 for greasing the pan)
• 2 teaspoons Matcha
• 7 tablespoons icing sugar (6 for batter, and 1 combined with 1/2 teaspoon matcha to dust the molds)
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 eggs, separated ( with whites beaten till stiff)
• 2 teaspoons rose water
• 3 - 4 tablespoons raw, shelled pistachios, chopped

1. Preheat the oven to 350 deg F (about 180 deg C). Prepare you madeleine moulds (I have a 9-mold madeleine pan - you will need two) by greasing with melted butter. Combine 1 tablespoon icing sugar with 1/2 teaspoon of matcha and sift over greased molds. No need to shake off the excess.
2. In a bowl, sift the flour, the remaining 6 tablespoons of icing sugar, the remaining 1 & 1/2 teaspoons of matcha and baking powder together.
3. Gently whisk in the remaining 6 tablespoons of butter, the egg yolks and the rosewater - the mixture will be stiff. Don't worry, and don't over whisk. Add the whipped egg whites to the mix and gently fold into the mixture till well combined.
4. Spoon the batter into the molds, about two-thirds full (a heaped teaspoon). Sprinkle the chopped pistachios on to and bake the madeleines in the centre of the pre-heated oven for 10 - 12 minutes until golden and well-risen, with a bronzed rim.
5. Remove from the oven and allow to cool in the pan for about 5 minutes before turning out onto a wire rack. Eat how you like, preferably with some steaming hot tea.

butter, matcha, icing sugar, flour, baking powder, eggs, water, pistachios

Taken from food52.com/recipes/20876-pistachio-rosewater-matcha-madeleines (may not work)