Pistachio & orange madeleines

Pistachio & orange madeleines

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(1 ratings)

Prep: 20 mins Cook: 12 mins - 15 mins

Easy

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

  • Freezable

Nutrition: per madeleine

  • kcal116
  • fat7g
  • saturates4g
  • carbs12g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.1g
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Ingredients

  • 100g butter, melted, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g plain flour, plus extra for dusting
  • 50g pistachio
  • 25g crystallised orange peel or mixed peel
  • 100g golden caster sugar
  • 1 whole large egg, separated, plus 1 large egg white
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp orange blossom water
  • icing sugar, for dusting

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.

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Comments (1)

y66sjh's picture
5

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

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