Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
To bake
Utensils
For a madeleine tray with 18 holes, greased and floured
How it's done
Batter
Place the butter, sugar and salt in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Beat in the eggs. Empty the flour and baking powder into a bowl, blitz the pistachios in a food processor until smooth, mix in, add to the egg mixture, mix. Transfer the batter to the baking tin.
To bake
Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove, allow to cool slightly. Carefully remove the madeleines from the tin, leave to cool on a rack, dust with icing sugar.
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