Orange Pistachio Madeleines
These delicate and soft madeleines combine zesty orange and crunchy pistachios to create a treat that's both sophisticated and comforting with a hint of cardamom. They're perfect for your afternoon cup of tea!
Ingredients
- ½ cup unsalted butter
- 3 large eggs at room temperature
- ½ cup granulated white sugar
- 2 tbsp packed light brown sugar
- 1 tsp vanilla
- 1 tbsp orange zest
- 30 grams finely ground pistachios
- ¾ cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
- ⅛ tsp cardamom powder
Chocolate Glaze
- ⅓ cup semisweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a small saucepan, melt the butter and set aside. Blend pistachios into flour, do not overblend it will turn into a paste. Sift out the chunks until you're left with 30 grams of finely ground pistachio.
- In a large bowl, beat the eggs and both sugars at high speed until the mixture is thick, about 5-8 mins. Stir in the vanilla and orange zest.
- Sift in the flour, pistachios, baking powder, salt, and cardamom powder. Gently fold in, do not over mix.
- Slowly pour the melted butter into the flour mixture, and gently fold until combined. Cover and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 375F. Grease the molds of your Madeleine pans with melted butter. Then dust with flour and tap out the excess flour.
- Drop a heaping tablespoon of the batter into the center of each prepared mold, leaving the batter mounded in the center.
- Bake the Madeleines for about 8 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched.
- Remove the pans from the oven and immediately remove from the mold. Place Madeleines on a wire rack to cool.
- Melt the chocolate chips and mix in the oil, until smooth. Dip the madeleines, allow the chocolate to harden, and enjoy with a cup of tea!