Pistachio Madeleines Recipes

PISTACHIO MADELEINES

Steps:

• Melt 30g of the butter in a small pan, then brush your madeleine tray lightly with butter.
• Melt the remaining butter on a medium-low heat and keep cooking until it is just brown and smells nutty. Immediately remove from the heat and pour the butter into a separate bowl to stop it from cooking any further.
• Whisk the eggs with the sugar, honey and pistachio until pale and thick.
• Sift the flour into the butter and beat in well, then cook on low heat for 1 minute stirring constantly. Leave to cool slightly.
• Stir in the butter mix into the sugar and eggs together with the baking powder. Finally stir in the chopped pistachios and leave to chill in the fridge for 1 hour. Meanwhile heat oven to 200C/180 fan.
• Spoon about 1 tsp into each mould (approx. 3/4 full), then bake in the middle shelf for 6-8 min or for mini madeleines 4-5 min. They should be golden and risen in the middle. Leave to cool slightly before turning out.
• Dust with icing sugar and ideally, serve warm.

PISTACHIO ROSE MADELEINES RECIPE BY TASTY

Steps:

• In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.
• Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
• Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
• Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).
• Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
• For the glaze: Whisk together powdered sugar and milk until smooth.
• Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
• Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.
• Enjoy!

PISTACHIO ROSEWATER MADELEINES

Steps:

• Preheat oven to 350°F. Prepare 2 madeleine pans by brushing them well with cooking spray.
• Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture (don't over process as pistachios will eventually turn into a paste). Place a medium sized mixing bowl over top of a food scale, then sift the flour mixture into the bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved.
• Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.
• Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.
• Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.
• Delicately fold the the melted butter into the batter until it is well combined, but the batter isn't deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.
• Using a 1½" cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.
• Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool.
• When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.

PISTACHIO & ORANGE MADELEINES

Steps:

• Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
• Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
• Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
• Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
• Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.