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125 g flour
1 tsp baking powder
2 tsp matcha powder
100 g icing sugar
50 g almond flour
160 g butter (melted)
1. Preheat the oven to 180°C. Place the flour, baking powder and matcha powder in a large bowl.
2. In another bowl beat the egg yolks and sugar together, then add the almond flour and the melted butter and stir. Put together both mixtures and stir until thoroughly combined, set aside.
3. Whisk the egg whites until stiff peaks and gently fold into the matcha mix.
4. Divide the mixture evenly into the greased and sugared color-lab tins and cook for at least 20 minutes.