Pistachio and Cardamom Madeleines

  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
1 large egg
60 grams caster sugar
60 grams plain flour
40 grams pistachios, ground to a powder in a food processor
½ teaspoon ground cardamom
400 grams white chocolate
200 millilitres double cream
You will also need a 12 hole Madeleine tin, well greased and a piping bag

1. Pre-heat the oven to 210°C.

2. In a free standing electric mixer with a whisk attachment, whisk the egg and sugar until it has tripled in volume and the ribbon stage is reached; when you lift out the whisk and draw a figure of 8 with the falling batter, it should sit on the surface of the mixture for 3 seconds or so.

3. Sift the flour, pistachios and cardamom onto a piece of baking paper to blend, then sprinkle over the surface of the mixture and fold in. when just about folded in, add the butter and fold to a smooth batter, trying not to knock out any air.

4. Put the mixture into a piping bag and put it into the fridge for 2-4 hours. Pipe the mixture into the prepared madeleine tins and bake in the preheated oven for 7-9 minutes, or until the madeleines spring back when lightly prodded.

5. Remove from the tin immediately by standing the tin on its end and giving it a sharp tap on the counter.

6. Set the madeleines on a wire rack to cool completely.

7. For a dipping sauce, melt the white chocolate in a heatproof bowl, over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add the cream to the chocolate and mix together.

Pistachio and Cardamom Madeleines

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