Pistachio Rose Madeleines Recipes

PISTACHIO ROSEWATER MADELEINES

Steps:

• Preheat oven to 350°F. Prepare 2 madeleine pans by brushing them well with cooking spray.
• Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture (don't over process as pistachios will eventually turn into a paste). Place a medium sized mixing bowl over top of a food scale, then sift the flour mixture into the bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved.
• Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.
• Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.
• Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.
• Delicately fold the the melted butter into the batter until it is well combined, but the batter isn't deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.
• Using a 1½" cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.
• Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool.
• When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.

PISTACHIO ROSE MADELEINES

Steps:

• Melt the butter and let it cool for about 10 minutes.
• In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
• Add the sugar, honey, and cardamom and rose water (if using) and continue vigorously whisking for about 9 minutes. You can also use a hand mixer - just reduce the time roughly in half.
• Reserve 2-3 tbsp. of the chopped pistachios. Stir in the remaining pistachios, flour, and baking powder. Don't whisk the mixture - gently fold in the dry ingredients with a spatula.
• Reserve about 1 - 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay for at least 20 - preferably 30 minutes.
• Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full - the batter will expand in the oven.
• Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 8-10 minutes. Don't open the oven first 5 minutes.
• Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to release the cookies.
• Repeat with the remaining butter. You don't need to wash the mold (Unless some dough stuck to the molds which doesn't happen often). Just repeat the step with greasing and dusting. Cool.
• For the glaze, place the chopped chocolate with coconut oil in a bowl and melt in a microwave in 20 seconds intervals. stirring every time. Repeat until fully melted (about 40-50 seconds should be enough.)
• Combine the reserved pistachios with rose petals (if using). Dip the madeleines (half way) into the melted chocolate and sprinkle with the pistachios-rose mixture. Let them dry and set.
• Madeleines are best to be consumed as soon as possible - after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day - just keep them in closed container. Enjoy!

PISTACHIO ROSE MADELEINES RECIPE

Steps:

• In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.
• Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
• Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
• Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).
• Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
• For the glaze: Whisk together powdered sugar and milk until smooth.
• Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
• Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.
• Enjoy!

PISTACHIO AND ROSE WATER SEMOLINA CAKE

Steps:

• Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
• Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
• Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
• Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
• While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
• Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
• As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)

PISTACHIO & ORANGE MADELEINES

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.