PISTACHIO ROSE MADELEINES
Pistachio Rose Madeleines are soft, tender, and moderately moist. Salted pistachios and white chocolate make these treats sweet and salty while the addition of rose petals adds a hint of botanical flavours. I used a mold for relatively large madeleines, and the amount of batter was exactly enough so I didn't need to re-fill it. If that's the case, the baking time for you will be longer.
Provided by Ben | Havocinthekitchen
Categories Madeleines
Time 15m
Number Of Ingredients 12
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!
Nutrition Facts :
PISTACHIO ROSE MADELEINES RECIPE BY TASTY
Here's what you need: sugar, culinary grade rose petas, vanilla, eggs, flour, ground pistachios, baking powder, salt, butter, butter, powdered sugar, milk, rose petal, sugar, ground pistachios
Provided by Madiha Abid
Yield 24 servings
Number Of Ingredients 15
Steps:
- In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.
- Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
- Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
- Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).
- Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
- For the glaze: Whisk together powdered sugar and milk until smooth.
- Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
- Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.
- Enjoy!
Nutrition Facts : Calories 99 calories, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
PISTACHIO & ORANGE MADELEINES
These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 35m
Yield Makes about 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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