The second March recipe for Tuesdays with Dorie is matcha financiers. I have seen a lot of recipes using matcha, but didn't really know what it was, and I had never tried it before. Matcha is a fine Japanese green tea powder, and it is very pricey - I won't disclose how much I paid for a tiny container of matcha, but it was way too much. I will be trying to make lots of matcha recipes in the future to use it all up, as it is too expensive to waste.
I made a half recipe of financiers, primarily because the full recipe requires 6 egg whites - a rather extravagant use of eggs in my house, especially when the yolks (which don't freeze well) are not required. I knew I had three whites in the freezer from my tiramisu, which lent itself perfectly to a half batch of financiers.
I thought that these financiers were rather tasty, but I can't say that I really noticed the matcha, other than for the green colour it gave the financiers.
To see what the others thought of this recipe and the alternate recipe, Odile's Fresh Orange Cake, go to the LYL section of the TWD website.
I bought matcha and it wasn't that expensive which might be why it is a murky colour and I was never enthused about it - your financiers look cute - hope you enjoy using up your matcha
ReplyDeleteI'm a newbie to matcha, too. I really need to give it a try---but maybe I'll just wait till the next fad :)
ReplyDeleteIt is very expensive isn't it!! I visited a factory and it was much cheaper but it still isn't cheap by any means. These look adorable!
ReplyDeleteI wonder whether anyone can tell the difference in a blind taste test using matcha or green coloring in these financiers.
ReplyDeleteI've never cooked with matcha either. I'm always a bit wary of buying a super-expensive ingredient that I've never used before. Having said that, I'm glad these were a success for you.
ReplyDeleteI, too, have noticed the proliferation of matcha powder in recipes and from T2 as well. I have had matcha ice cream. Yes, I have to make something out of the yolks, I cheat and say 2 yolks equals one egg in a two egg recipe!!!
ReplyDeleteMatcha seems to be the cool kid on the block at the moment but I haven't ever bought it. These look like a fun twist on financiers.
ReplyDeleteI was definitely wary and like you will be looking for ways to use up the rest of it, but also only barely noticed the matcha.
ReplyDeleteIt definitely can get a bit pricey (not as bad as some of those French Fridays ingredients, though).
ReplyDeleteI had a leftover carton of egg whites from another project that I needed to use up; otherwise I would have also had a hard time sacrificing so many eggs (although, it would have been a perfect excuse to make some ice cream or curd).
I agree that the matcha flavor was very subtle. I think I'll use more powder the next time I make these financiers.
ReplyDeleteThey look very cute. I think all the butter and sugar in the recipe went a long way towards masking the matcha flavour.
ReplyDeleteHmmm see mine didn't LOOK like matcha but they tasted like it :(
ReplyDeleteI totally agree with you about 6 egg whites being a lot! I used up all my eggs for this recipe myself. And your financiers look great!
ReplyDeleteSeems like a lot of us were new to matcha…makes me feel better haha! Thought it was just me. :) Yours look great….I made half a batch too. Wasn't sure I needed 30 of them if no one enjoyed them.
ReplyDeleteI could not believe the price when I bought it, and I immediately decided to share it with Tricia. I have no idea when I will use
ReplyDeletethe rest. I also made 1/2 of the recipe and thankfully I had frozen egg white too.
I did the same as you! Bought a tiny amount for an obscene amount of money.
ReplyDeleteI'm glad I tried it, matcha is everywhere these days.
I think your cakes turned out great!
I love the shape and look of your little cakes. So cute! That Matcha is expensive and I really don't know what to do with the rest either. Time to google.
ReplyDeleteI don't have a clue on matcha either, always fun to learn some new ingredient, not quite as much fun to have to shell out the dough to pay for it. But, like you say, now you have a chance to go in search of other recipes using it and that is always fun! Yours look lovely and I would love to taste one.
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