Pistachio and Rose madeleines
English, instead of metric measurements
- 1 large egg
- 1/5 cup caster sugar
- pinch of salt
- 1/5 cup grams unsalted pistachios
- 2 tablespoons of pure icing sugar
- 3.5 tbsp unsalted butter, plus 1 tablespoon for greasing pan
- 1/3 cup 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
