Pistachio madeleines

desserts Baking sweet bake
Total: 30 min. | Active: 20 min.
vegetarian

Madeleines have a certain 'je ne sais quoi'. Not only are they a pretty choice for a Parisian-style afternoon tea, but they also taste incredibly delicious. Tip: If you like, you can take the madeleines out of the oven a little early so that they are still a bit gooey inside. Simply pop them in the fridge to chill for a couple of hours and you have the perfect madeleine praline.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 18 pieces

Batter
125 g butter, soft
150 g sugar
1 pinch salt
2  eggs
80 g white flour
½ tsp baking powder
60 g unsalted, shelled pistachios
To bake
a little  icing sugar, to dust

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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