Pistachio Rose Madeleines Recipe By Tasty Food

PISTACHIO ROSE MADELEINES

Steps:

• Melt the butter and let it cool for about 10 minutes.
• In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
• Add the sugar, honey, and cardamom and rose water (if using) and continue vigorously whisking for about 9 minutes. You can also use a hand mixer - just reduce the time roughly in half.
• Reserve 2-3 tbsp. of the chopped pistachios. Stir in the remaining pistachios, flour, and baking powder. Don't whisk the mixture - gently fold in the dry ingredients with a spatula.
• Reserve about 1 - 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay for at least 20 - preferably 30 minutes.
• Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full - the batter will expand in the oven.
• Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 8-10 minutes. Don't open the oven first 5 minutes.
• Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to release the cookies.
• Repeat with the remaining butter. You don't need to wash the mold (Unless some dough stuck to the molds which doesn't happen often). Just repeat the step with greasing and dusting. Cool.
• For the glaze, place the chopped chocolate with coconut oil in a bowl and melt in a microwave in 20 seconds intervals. stirring every time. Repeat until fully melted (about 40-50 seconds should be enough.)
• Combine the reserved pistachios with rose petals (if using). Dip the madeleines (half way) into the melted chocolate and sprinkle with the pistachios-rose mixture. Let them dry and set.
• Madeleines are best to be consumed as soon as possible - after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day - just keep them in closed container. Enjoy!

PISTACHIO ROSEWATER MADELEINES

Steps:

• Preheat oven to 350°F. Prepare 2 madeleine pans by brushing them well with cooking spray.
• Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture (don't over process as pistachios will eventually turn into a paste). Place a medium sized mixing bowl over top of a food scale, then sift the flour mixture into the bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved.
• Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.
• Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.
• Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.
• Delicately fold the the melted butter into the batter until it is well combined, but the batter isn't deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.
• Using a 1½" cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.
• Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool.
• When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.

PISTACHIO & ORANGE MADELEINES

Steps:

• 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.
• 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).
• 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.
• 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.
• 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.