Honey Pistachio Madeleines
Servings: 24
Cost: $3-4
Ingredients
- 3/4 c pistachio
- 3/4 c powdered sugar
- 1/4 c water
- 1/2 c butter
- 1.5 Tbsp dark brown sugar
- 1 Tbsp honey
- 3/4 c flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 c sugar
Instructions
- Make the pistachio paste: In a food processor, blend the pistachio, powdered sugar and 2 Tbsp of water. Continue adding 1 teaspoon of water at a time until the mixture becomes a thick, smooth paste.
- Make browned butter: In a saucepan, melt the butter on medium heat and continually whisk until the butter turns dark.
- Remove pan from heat and stir in the brown sugar and honey.
- The madeleines: In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk eggs and sugar until pale, light and fluffy, about 2 minutes.
- Fold the flour mixture into egg mixture in 2 batches.
- Add the pistachio paste, fold till barely streaking. Add the butter mixture, fold again until combined.
- Cover the bowl and place it in the fridge for 30 min to cool.
- Set the oven to 350℉. Butter the madeleine pan and place it in fridge until cold to touch.
- Once batter and pan are chilled, spoon batter onto pan, about 3/4 full. Chill the batter in the pan in the fridge for another 10 minutes in case of warming.
- Bake for 8 minutes. Remove from oven and let it cool for 5 minutes before unmolding with a toothpick or knife.
- Chill the pan again and repeat for a second batch. Enjoy!
Notes
- There's a couple different parts to this recipe, but the key is adding honey into the browned butter. You can skip browning the butter but that decreases the nutty flavor.
- You can use 1/4 cup of pistachio paste instead of making it yourself.
- Err on the side of under mixing to allow the eggs to still be fluffy in the batter.
- Refrigerating the batter and pan is key to crispy cakes that are easy to unmold
- Recipes based on Hummingbird High Rustic Pistachio Madeleines and Serious Eats