Pistachio & Chocolate Madeleines

One of my little ‘stocking filler’ Christmas pressies this Christmas from the other half was a cute little madeline tray for baking the perfect little cake treats. I’ve used it a few times now and this flavor combination of pistachio and chocolate is one of my favorite to make. Madeleines are great as a bit of a treat because they are really light – meaning you can eat more of them of course!

This recipe makes 24 little cakes, you can easily halve it if you want less but trust me if you do they’ll be gone in a flash!

Ingredients

100g melted butter
2 eggs
80g plain flour
30g pistachios – whizzed to a powder in a blender or v v finely crushed and chopped.
100g caster sugar
1/2 tsp baking powder
100g milk chocolate
a handful pistachios roughly chopped (for dipping)

Method

Firstly preheat the oven to 180C. Brush a little melted butter over the madeleine moulds, making sure to coat every ridge then dust a little flour into each one, tapping out any excess.
Place the egg and sugar in a large bowl or in an electric food mixer, whisk on a high speed for about 5 minutes or until the mixture is pale, thick and mousse-like and has grown almost three times in volume.

Sift the flour, pistachio powder and baking powder into the whisked egg and sugar and then carefully fold in
Fold in the melted butter, taking care not to over-mix
Divide the batter between the madeleine moulds, filling each almost to the top.
Bake for 12-15 minutes, or until golden and lightly springy to the touch
Melt the chocolate in a bowl over a pan of simmering water, then dip each cake when cooled into the mixture up to half way, then immediately into the crushed pistachios. Leave to set on a piece of greaseproof paper.

Happy Eating 🙂