- Pistachio & Orange Madeleines.png (303.15 KiB) Viewed 894 times
Preparation time: 20 minutes
Cooking time: 12 - 15 minutes
Serves: 16 (makes, approximately)
No nutritional information available.
Ingredients
- 100g butter, melted, plus extra for greasing
- 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
- 1 tbsp orange blossom water
- Icing sugar, for dusting
Method
1. Heat oven to 190°C/170°C Fan/Gas Mark 5. Liberally grease 16 madeleine moulds (or if preferred 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 required 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 minutes until golden and firm to the touch. Cool for a few minutes in the moulds, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve, best eaten fresh on day.
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