Thursday, February 03, 2011

Pistachio Madeleines

If you're going to be making a pot of French Earl Grey Tea they why not make something sweet to go with it - these Pistachio Madeleines fit the bill quite nicely.

pistachio madeleines© by Haalo


Pistachio Madeleines
[Makes about 24 regular sized Madeleines]

30 grams dried pistachios, finely ground
60 grams plain flour, sifted
1 teaspoon baking powder
2 eggs
75 grams caster sugar
20 grams soft brown sugar
90 grams butter, melted and cooled
icing sugar, to dust


Sift together the ground pistachio, plain flour and baking powder and set to one side.

Place the eggs, caster sugar and brown sugar into the bowl of a food processor and process until combined. Add in the sifted flour mixture and pulse to amalgamate. With the motor running, slowly pour in the cooled, melted butter - stop as soon as it has been mixed through.

Spoon out the batter into a sealable container and store in the fridge to rest - from a few hours to overnight.

Butter and flour the madeleine moulds and carefully spoon in the batter to two-thirds fill each cavity. Bake in a preheated 180°c for about 8-10 minutes or until golden and cooked through.

Allow to cool slightly in the tray before dislodging them. Let them cool completely, ridge side up, on a wire rack.

Finish off with a dusting of icing sugar before serving.

While these do have a lovely pistachio hue to them, they aren't strongly pistachio flavoured. If you'd prefer a more intense pistachio hit, I'd probably add a few drops of Pistachio Extract to the batter.

4 comments:

  1. I LOVE the look of these, i'll have to keep a look out for a madeline tin!

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  2. they look sooooo adorable ! loved it !

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  3. Thanks Muppy - from experience, one madeline tin is never enough ;)

    Thanks Priya!

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  4. These look so fun, I went to Portland in search of a Madeleine pan right away. I found Madeleine molds. They aren't the traditional shell shape, but they were cheap, .59 each. The only thing resembling a Madeleine pan was $35. I went for the cute molds.

    I picked up some raw pistachios and looking forward to playing with this recipe in the a.m.

    ReplyDelete

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