Pistachio and Rose madeleines
- 1 large egg
- 40g/1.4ozs caster sugar
- pinch of salt
- 25grams/10z unsalted pistachios
- 2 tablespoons of pure icing sugar
- 50g/1.4oz unsalted butter, plus 1 tablespoon for greasing pan
- 45g/1.4ozs plain flour, preferably Italian 00
- 1 tablespoon rosewater
- 12 tin regular madeleine tin
- icing sugar for dusting
Step 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.
Step 2 - Beat the egg, caster sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until its as thick as mayonnaise or about 3 times the original volume-it will be pale and a lemoney white. Then fold in the flour; I hold a sieve above the egg and sugar mixture, put the flour in and shake it through.
Step 3 - Fold in the rosewater and butter. Mix well, but not too vigorously.
Step 4 - Spoon batter into tins, about 1 teaspoonful in each should do for mini madelines or 1 tablespoon in each for regular sized madelines. Dont 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