Savour the delicate flavours of orange and honey in every bite of these exquisite madeleines. Light and fluffy, with a hint of pistachio crunch, these French delights are perfect for indulging in a moment of sweetness.
(Makes ±18)
Madeleines
90g butter
30ml honey
2 eggs
70g castor sugar
Vanilla seeds
Zest of 1 orange
95g flour
5ml baking powder
2ml salt
25g pistachios
For Brushing
60ml honey
Orange zest
15ml orange juice
Melt the butter and honey together.
Beat together the eggs, caster sugar, zest, and vanilla until light and fluffy.
Sieve the flour, baking powder, and salt together and fold into the egg mixture, then fold in the cooled butter and honey mixture to make the batter. Cover and rest for 1 hour in the fridge.
Heat the oven to 180°C and brush the madeleine moulds with butter and dust well with flour.
Spoon 1 heaped teaspoon of batter into each mould and bake for about 9 minutes until golden brown and cooked. Transfer to a cooling rack.
Heat the 60 ml honey, zest, and orange juice together and bring to the boil. Brush liberally over the shell-patterned side of the madeleines. Dip the ends into the finely chopped pistachios.
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