5 ratings

Matcha Financiers Recipe


green tea financiers

TWG pastry chef, Philippe Langlois, has over 20 years of experience in tea gastronomy, and his creations are served at TWG tea salons. Incorporating tea into desserts and patisseries has become his signature element, and at TWG he innovates using TWG's portfolio of 1,000-plus single-estate, fine harvest teas and exclusive blends. 

Click here to see the Refreshing Ideas for Cooking with Tea story. 


  • 50 grams ground almonds
  • 150 grams caster sugar 
  • 4 egg whites
  • 50 grams all-purpose flour
  • 2 ½ teaspoons Matcha tea powder
  • 140 grams butter 


Combine the ground almonds, caster sugar, and 1/3 of the egg whites in a bowl. Whisk the ingredients to create an even batter. Whisk in the remaining egg whites in 2 additions (it will start off looking thick and compact, but will gradually get diluted by the egg whites).

Sift the all-purpose flour and tea into a bowl. Overturn the mixture into the almond batter taking
care not to create any lumps. Whisk the ingredients until they are evenly combined.
Warm the butter in a pan over a low fire until it turns nut brown (it should smell like hazelnuts).
Pass the melted butter through a sieve and incorporate it into the previous preparation. Cover the batter and let it rest for 24 hours in the fridge.
The next day, preheat the oven to 330 degrees Fahrenheit (165 degrees Celsius). Transfer the batter into a piping bag. Fill 2/3 of each financier mold with batter. Bake for 15 minutes and remove them from the oven. If you are using iron molds, remove the financiers from the pans immediately. If you are using silicone molds, let them cool before you unmold them. Financiers can be served lightly warmed or cold.