You see, I have recently discovered (and become
Orange Pistachio Madeleines
Makes 12 madeleines. Adapted from this recipe of mine which was adapted from Martha Stewart.
For the printable recipe, click here.
These have become one of my favorite quick treats. Making the batter is simpler and requires less equipment than mixing a cookie or cake batter, it only requires a quick pop in the fridge while the oven is heating up. I thought I might regret buying a pan that I can only use for one thing, but I've since realized that it was a wise investment.
For the madeleines:
4 tbs butter, melted and cooled (plus more for brushing on the pan)
2 tbs honey
1/2 tsp vanilla extract
zest of 1 orange
1/4 cup very finely chopped unsalted pistachios (a mini chopper or food processor will do a great job)
1/2 cup flour
1 tsp baking powder
1/3 cup sugar
For the glaze:
1 tsp orange zest
1 tsp freshly squeezed orange juice
1/3 cup powdered sugar
In a small bowl, stir together the melted butter, honey, vanilla, and orange zest. Set aside.
In a larger bowl, whisk together the flour,chopped nuts and baking powder. Stir in the sugar and eggs. Add the butter mixture and stir just to combine. Cover the bowl and refrigerate for 30 minutes. Much like popovers and crepes, the batter will bake better when chilled.
While the batter is chilling, preheat your oven to 425 degrees and prepare the madeleine pan by buttering the mold.
Spoon the batter into the molds so that each is about 3/4 filled. Bake for 8 minutes, or until the edges are lightly browned. Be careful- the madeleines can go from just right to over-browned and dry very quickly. Remove the pan from the oven and place on a baking rack to cool for a couple of minutes. Once the madeleines are cool enough to handle, remove them from the pan and cool completely on the baking rack.
While the madeleines are cooling, make the glaze by whisking together the ingredients in a small bowl. If the glaze is too thick, add a few more drops of orange juice until it is smooth and has a slightly thin consistency. Brush the glaze over the cooled madeleines and let set for about 10 minutes.