Pistachio Orange Madeleines Recipes

PISTACHIO & ORANGE MADELEINES

Pistachio & orange madeleines image

These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts

Provided by Mary Cadogan

Categories Afternoon tea, Treat

Time 35m

Yield Makes about 16

Number Of Ingredients 8

Ingredients

100g butter , melted, plus extra for greasing
85g plain flour , plus extra for dusting
50g pistachio
25g crystallised orange peel or mixed peel
100g golden caster sugar
1 whole large egg , separated, plus 1 large egg white
1 tbsp orange blossom water
icing sugar , for dusting

Steps:

Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.

Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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