Pistachio and Orange Blossom Madeleines
Pistachio and Orange Blossom Madeleines
These dainty shell-shaped cakes not only captivate the eyes with their charming appearance but also transport the taste buds to a realm of sheer bliss.
Ingredients
- Ingredients:
- 2/3 cup 150g unsalted butter, melted and cooled
- 3 large eggs
- 1 cup 125g all-purpose flour
- 1/2 cup 60g ground pistachios
- 1/2 cup 100g granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon orange blossom water
- Zest of 1 orange
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour madeleine molds or use non-stick madeleine pans.
- In a mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened.
- Sift the flour, ground pistachios, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the wet ingredients until just combined.
- Add the melted and cooled butter to the batter, along with the orange blossom water and orange zest. Stir until all ingredients are well incorporated and the batter is smooth.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. Chilling the batter helps the madeleines achieve their characteristic hump when baked.
- After the batter has chilled, spoon it into the prepared madeleine molds, filling each mold about 2/3 full.
- Bake in the preheated oven for 10-12 minutes or until the madeleines are lightly golden around the edges and spring back when gently touched.
- Remove the madeleines from the molds and let them cool on a wire rack.
- Once cooled, you can dust the madeleines with powdered sugar for an extra touch of sweetness if desired.
