Remember when I told you guys I was a madeleine addict? Well, I’m not alone here. A dear friend of mine could be called a madeleine monster. Every time I want to bake her something, madeleines are my first option.
She was upset with me and I needed to make amends... A box of fresh madeleines was mandatory. And the recipe I found on Lorraine’s wonderful blog seemed perfect for the occasion.
I used orange blossom water instead of rosewater – the cookies tasted delicious but I think the orange blossom water flavor was a bit overpowering. My friend did not agree and told me the madeleines were fantastic.
If there’s someone you want to please or apologize to, I highly recommend these. :)
Pistachio and orange blossom water madeleines
1 large egg
40g caster sugar
pinch of salt
25g unsalted pistachios
2 tablespoons of pure icing sugar
50g unsalted butter + 1 tablespoon for greasing pan
45g all purpose flour
1 tablespoon orange blossom water
icing sugar for dusting
Preheat the oven to 220ºC/428ºF; melt all the butter over a low heat, then leave to cool. Set aside a scant tablespoon of the cold, melted butter for greasing the pans, then flour them. Grind pistachios with icing sugar until fine.
Beat the egg, caster sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until it’s as thick as mayonnaise or about 3 times the original volume-it will be pale and a lemony white. Then sprinkle in the flour; you can hold a sieve above the egg and sugar mixture, put the flour in it and shake it through.
Fold in the flour with a wooden spoon, fold in the butter along with the orange blossom water and the pistachio/icing sugar mixture. Mix well, but not too vigorously.
Spoon batter into tins, about 1 teaspoonful in each should do for mini madeleines or 1 tablespoon in each for regular sized madeleines. Don’t worry about covering the molded indentations; in the heat of the oven the mixture will spread before it rises. Bake for 7 minutes, or until springy to touch (though check after 5 minutes). Turn out and let cool on a rack, then arrange on a plate and dust with icing sugar.
This recipe made 12 regular madeleines for Lorraine; I doubled the recipe and got 15 regular and 12 large ones (the scallop pan I own).
Well, I certainly hope you made up after that! :) I know I would... Not that we would be fighting in the first place, lol :)
ReplyDeleteI love the orange and pistachio flavors you choose to go with! I do agree with you that less is more when it comes to those kind of additions, like orange blossom water, but I bet they were still super delicious!
ReplyDeleteI think I shall call you Queen Madeleine. These are just perfect!
ReplyDeleteI have never eaten nor made a madeleine. But I really want to, mostly so I can buy a cute pan! Ha. Yours look beautiful!
ReplyDeletepatricia! You are the goddess of madeleines! these look delicious and i bet the orange blossom water was not so strong!
ReplyDeleteperfect!
A big kiss
Silvia
After you make madeleines once how can you not be addicted.
ReplyDeleteI really must get myself a madeleine tin - and guess what?
ReplyDeleteI'm going to blame YOU!!!
Orange blossom water along with rosewater syrup are my two favourite Middle Eastern flavours...How unique to put the orange blossom in madeleines...delicious Patricia...Add a double espresso to that combination and I'm happy!
ReplyDeleteSounds wonderful. I just purchased some orange blossom water, and this sounds like a great recipe to use a small bit of it in.
ReplyDeletei love madeleines, these look lovely! and what a wonderful flavor combination.
ReplyDeletePatricia, you must start selling your madeleines. These are so elegantly flavored and pretty. You wouldn't be able to keep up with the demand.:)
ReplyDeleteI need to work on my madeleine making skills, yours look awesome!
ReplyDeletefound this post through tastespotting.com ...these are wonderful and i have a slightly different version of this from a book on spanish recipes...i made them in a financier's mould instead of making them as madeleines. i also used orange juice, orange oil and orange zest.
ReplyDeletei think you are right in using orange blossom with pistachios instead of rosewater. generally, i find that almonds pairs well with rosewater and pistachios with orange blossom water. if you found the orange blossom flavour overpowering, perhaps you can halve it and add some orange zest, juice and oil of oranges instead.
these madeleines look amazing...and so yummy looking!
ReplyDeleteI bought a silicon madeliene tray recently and haven't used it yet. These look delicious.
ReplyDeleteKeep the recipes coming...I have to justify the purchase of all my madeliene pans. :)
ReplyDeleteOooo, what a great recipe! I am going to wipe the dust off my madeleine pan and whip up a batch! Stunning photos!
ReplyDeleteThat looks amazing Patricia, I never even thought about Orange Blossom water. I must try it! Perhaps I'll do an Orange Blossom and Almond Madeleine?
ReplyDeleteOnce again your madeleines make my mouth water. I have some rose water and pistachios -- wonder if that would work instead of the orange blossom water, or would it just be weird?
ReplyDeleteI've always wanted to try making madeleines! They look so pretty! And it's good excuse to buy some new pans, too. ;)
ReplyDeleteYour madeleines are so beautiful Patricia! I made a "trial" batch last week, they weren't as nice looking as yours, I guess I'll have to practice! :)
ReplyDeleteThey are so pretty! and a lovely flavour combo :)
ReplyDeletePS I've tagged you!
Too funny, I just made madeleines yesterday to tell B. I loved him :)
ReplyDeleteThey look wonderful, love the falvor combination!
Wow, orange blossom water. That just sounds incredible, I mean really.
ReplyDeleteThey are so elegant looking as well!
Patricia, I can't stop admiring your creations! These madelines look so delicious! I love the combo of flavors you used!
ReplyDeleteI've been seeing so many great madeleines lately, I think I am inspired to buy a pan now!
ReplyDeleteSuch beautiful Madeleines and what a great flavour combination.
ReplyDeleteYou are truly a wonderful friend indeed.
Pat, can I fly to your house right now, just to taste these madeleines! Gorgeous!
ReplyDeleteMark, we did! :)
ReplyDeleteI don't think you and me would fight, either. :)
Melody, it was my first time baking with orange blossom water, now I know how powerful it is! :)
Lynn, I like that. ;)
Abby, you are such a wonderful baker, I'm sure your madeleines would turn out beautiful!
Silvia, I like that title! ;)
Thank you, darling!
xoxo
Katie, I agree.
Nic, I don't think you'll regret it. ;)
Pete, these were so light, you would not believe it.
Panda, I think you are right.
Mimi, thank you for stopping by - your blog is beautiful!
Susan, that sounds like a plan. ;)
Bri, you are such a talented baker, my dear, I can't wait to see more of your madeleines.
Faustian, thank you for your visit and for your tips. I appreciate it.
I thought of almonds, but I had already made almond madeleines, that's why I went for pistachios, like Lorraine did.
Veron, thank you, sweetie!
Barbara, I'll be trying those ginger madeleines you posted.
Pea, great idea. ;)
Gigi, thank you, darling!
Lorraine, I'm glad you liked my madeleines! That sounds like a great idea to me. ;)
Lydia, the blogger whose recipe I borrowed used rosewater and I think that works wonderfully!
Elle, go for the pans, dear. :)
LyB, thank you, sweetie! I'm sure your madeleines looked pretty, like everything else you do.
Kelly-Jane, I'll check it out!
Helen, I'll be making your lavender madeleines, soon. :)
Cathy, I'm glad you like these!
Farida, you are far too kind, dear! Thank you very much!
Deb, get the pan! :)
Dayna, thank you.
Gattina, I'm waiting for you! ;)
Those look fantastic! Note to self: buy a madeleine pan!
ReplyDeleteI LOVE madeleines too, they're so cute and this looks like an amazing recipe.
ReplyDeleteI will bake them, I needed an excuse to get the madeleine tin out ;)
So pretty! I'd love to try these!
ReplyDeleteI'm with everyone on this, I wish I could make madeleines as beautiful as yours. :)
ReplyDeleteI think I'll pick a fight with someone soon! Then I'll make these madeleines...
ReplyDeleteanything with pistachio in it wins hands down for sure!
ReplyDeleteyour madeleines are beautiful! the orange blossom water sounds amazing!
ReplyDeleteHi Patricia,
ReplyDeleteI made these madeleines, and I posted this recipe on my blog, with a link to your site.
Thanks for sharing this wonderful recipe!