Pistachio Madeleines
A twist on the classic French cookie
Servings 24 cookies
Equipment
- 1 Stand Mixer
- 1 Madeleine tin If you don't have a madeleine tin, you can use a cupcake tin instead, the cooking time will just need to be adjusted.
Ingredients
- 75 grams Pistachios, finely ground
- 220 grams Powdered Sugar
- 75 grams self-raising flour
- 185 grams Butter, melted
- 6 Egg whites
- 20 grams Honey
- 1/2 tsp Almond Extract
Instructions
- Melt the butter gently in a sauce pan. If desired, you can brown the butter, but this is not necessary. Once melted, set aside and leave to cool.
- Sift together the sugar, self-raising flour, and finely ground pistachios.
- Using your stand mixer, whisk egg whites until soft peaks form.
- Fold in the flour mixture with a spatula. Once incorporated, add the melted butter , honey, and almond extract and mix thoroughly.
- Place batter in the fridge to cool for at least one hour.
- While batter is chilling, butter and dust your madeleine tin and place in the fridge to cool as well.
- Heat your oven to 350 deg F when ready to bake.
- Take your madeleine tin and batter out of the fridge and put roughly 3/4 tbps of batter into each section of the tin.
- Bake for 12 minutes or until the madeleines are springy to the touch.
- Let madeleines cool in the tin for a minute then turn the madeleines out and serve immediately.