Sweet, buttery and melt-in-the-mouth, madeleines are a treat for any occasion. I have gone for madeleines that are flavoured with ground pistachios and orange zest.
This recipe is my variation on Michel Roux Jnr’s recipe for madeleines: I have just flavoured the batter with pistachios and orange zest.
For a plain, though no less enticing madeleine, omit the orange zest and pistachios, and increase the flour to 100g. You can add a teaspoon of vanilla bean extract if you like that lovely vanilla flavour you get.
These are best eaten within a couple of hours of being made, but I don’t think there will be any difficulties on that front! If any do go stale, hide your shame and use them as the base for a simple trifle…..
Recipe: orange and pistachio madeleines – makes 24
- 2 medium eggs, at room temperature
- 100g golden caster sugar
- finely grated zest of 1 large orange
- 100g unsalted butter, melted and cooled
- 80g plain flour
- ¾ teaspoon baking powder
- 40g pistachios, ground finely (although you can leave them coarsely chopped if you prefer)
- a generous pinch of fine sea salt
- icing sugar or caster sugar to dust
You will also need a 12-hole madeleine tin, buttered and lightly dusted with flour. Alternatively, you can bake them in shallow mince pies tins, also buttered and dusted with flour
(1) Preheat the oven to 180C(fan). Brush the madeleine tin with melted butter then shake in a little flour to coat, tapping out the excess.
(2) Whisk the eggs, sugar and orange zest in a bowl for about 6 minutes until very pale and mousse-like: it should resemble lightly whipped cream. I use a hand-held electric whisk, with the setting on high.
(3) Add the butter and the pistachios. Sift the flour, salt and baking powder over the top and whisk gently on a low setting until just incorporated. Leave uncovered for about an hour.
(4) Gently spoon into the prepared madeleine moulds, going for about 1 dessertspoon of batter per mould – you don’t want to over-fill them as they will rise significantly. There is no need to spread the batter out as it will find its own way into the grooves.
NB: the batter will sit quite happily for ages, so if you also have one 12-hole tin, simply re-use this tin once the first batch has been made
(5) Bake in the pre-heated oven for 8-10 minutes, or until the mixture has risen and is a light golden brown. Leave to cool for 5 minutes in the tin before transferring to a cooling rack. Dust lightly with icing sugar or caster sugar.