At this rate, my Peters of Kensington voucher, a Christmas present from A&D, is slowly dwindling down to nothing. I can’t help stock my already stocked and tiny cupboards with even more baking tins. These Madeleine tins are my latest purchase along with some Golden caster sugar (for what, I have no idea), green sprinkles and ceramic pie weights.
I adapted Nigella’s Rosebud Madeleine recipe to add ground pistachios. I’ll take any chance to include pistachios, especially in desserts as I love these gorgeously hued nuts and these little rosebuds I had were practically insisting that they pose in the photographs.
Although Nigella says that this recipe makes 48 mini madeleines (or 24 regular ones) I found this to be quite inaccurate. I only made 12 regular madeleines. This is the same problem I encountered with her Pistachio Macaron recipe. I don’t think it’s due to me under-whipping the eggs, they were suitably whipped to 3 times the original size. I also didn’t bother with the 1 hour’s refrigeration and subsequent standing for 30 minutes at room temperature. Other Madeleine recipes do not call for this and I figured why turn something simple into something arduous and fussy? In any case, these delightful little cakes are incredibly easy to make and would make gorgeous gifts or you could simply serve these with tea and make your guest feel most welcome.
Pistachio and Rose madeleines
- 1 large egg
- 40g caster sugar
- pinch of salt
- 25grams unsalted pistachios
- 2 tablespoons of pure icing sugar
- 50g unsalted butter, plus 1 tablespoon for greasing pan
- 45g plain flour, preferably Italian 00
- 1 tablespoon rosewater
- 24-bun mini-madeleine tin (I used a 12 tin regular madeleine tin and only just scraped by enough for 12 although the 12th madeleine was a little smaller than the rest).
- icing sugar for dusting
1. Preheat the oven to 220ºC/gas mark 7 and butter and flour the madeleine pan. Melt all the butter over a low heat, then leave to cool. Grind pistachios with icing sugar until fine.
2. Beat the egg, caster sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until it’s as thick as mayonnaise or about 3 times the original volume-it will be pale and a lemoney white. Then sprinkle in the flour; I hold a sieve above the egg and sugar mixture, put the flour in and shake it through.
3. Fold in the flour with a wooden spoon and then set aside a scant tablespoon of the cold, melted butter for greasing the tins and fold in the rest along with the rosewater. Mix well, but not too vigorously.
4. Spoon batter into tins, about 1 teaspoonful in each should do for mini madelines or 1 tablespoon in each for regular sized madelines. Don’t worry about covering the moulded indentations; in the heat of the oven the mixture will spread before it rises. Bake for 7 minutes, though check after 5. Turn out and let cool on a rack, then arrange on a plate and dust with icing sugar.
This recipe made 12 regular madeleines for me
Adapted from How To Be A Domestic Goddess by Nigella Lawson
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