Pistachio & orange madeleines

Pistachio & orange madeleines

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes about 16

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

  • Freezable
Nutrition: per madeleine



  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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    Rating: 5 out of 5.7 ratings

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