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Madeleines with Pistachios and Dark Chocolate Recipe

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3.9 from 63 reviews

  • Author: Ava
  • Total Time: 27 minutes
  • Yield: 15 servings

Description

These Madeleines Sprinkled with Pistachios are delightful French butter cakes with a tender crumb, enhanced by the sweetness of honey, a hint of cinnamon, and a citrusy punch from fresh orange juice. Each petite cake is finished with a sprinkle of chopped pistachios and pairs beautifully with a drizzle of melted dark chocolate for an irresistible treat perfect for tea time or dessert.

Ingredients

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch of cinnamon
  • 1 pinch of salt

Wet Ingredients

  • 2 large eggs
  • 2 Tablespoons sugar
  • 1 stick (100g) butter
  • 3 1/2 Tablespoons honey
  • 1 1/2 Tablespoons freshly squeezed orange juice

Toppings

  • 4 oz (100g) dark chocolate
  • 1/4 cup (20g) chopped pistachios

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 450°F (240°C). Lightly grease a madeleine pan with melted butter to ensure easy release of the cakes.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined.
  3. Beat Eggs and Sugar: In a separate medium bowl, beat the eggs and sugar vigorously until the mixture becomes pale and fluffy, indicating the incorporation of air for a light texture.
  4. Melt Honey and Butter: In a small saucepan, gently melt the butter and honey together over low heat, stirring occasionally to blend until smooth and combined. Remove from heat and allow to cool slightly.
  5. Combine Wet Ingredients: Gradually add the melted honey-butter mixture and the freshly squeezed orange juice to the egg and sugar mixture, stirring constantly to maintain the airiness.
  6. Incorporate Dry Ingredients: Carefully fold the dry mixture into the wet ingredients using a spatula, mixing until just combined to avoid overworking the batter.
  7. Fill Madeleine Pan: Spoon the batter into each mold of the prepared madeleine pan, filling each about 3/4 full for optimal rise.
  8. Bake: Bake in the preheated oven for 7 to 9 minutes or until the madeleines are golden and spring back when lightly touched.
  9. Cool: Remove the madeleines from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  10. Melt Chocolate: While the madeleines cool, melt the dark chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth.
  11. Decorate: Drizzle or dip the cooled madeleines in melted dark chocolate and immediately sprinkle with the chopped pistachios to garnish.
  12. Serve: Allow the chocolate to set slightly before serving your elegant pistachio-sprinkled madeleines.

Notes

  • Ensure the melted butter and honey mixture is slightly cooled before adding to eggs to prevent scrambling.
  • Do not overmix the batter once flour is added to maintain a light, airy texture.
  • If a madeleine pan is unavailable, mini muffin pans can be substituted but the traditional shape will be lost.
  • Dark chocolate with at least 70% cocoa is recommended for a rich contrast to the sweetness.
  • Store leftover madeleines in an airtight container at room temperature for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/madeleines-with-pistachios-and-dark-chocolate-recipe/