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.
- 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).