Pistachio & orange madeleines

Pistachio & orange madeleines

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Cooking time

Prep: 20 mins Cook: 12 mins - 15 mins

Skill level

Easy

Servings

Makes about 16

These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per madeleine

kcalories
116
protein
2g
carbs
12g
fat
7g
saturates
4g
fibre
1g
sugar
8g
salt
0.1g

Ingredients

  • 100g butter, melted, plus extra for greasing
  • 85g plain flour, plus extra for dusting
  • 50g pistachios
  • 25g crystallised orange peel or mixed peel
  • 100g golden caster sugar
  • 1 whole large egg, separated, plus 1 large egg white
  • 1 tbsp orange blossom water
  • icing sugar, for dusting

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Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food magazine, April 2014

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Comments

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y66sjh's picture
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Delicious first attempt at madeleines. Have just made these, substituting cointreau for the orange blossom water. Lovely recipe, thank you.

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