From the Chronicle Kitchen:
We Love Madeleines
Coming up with a cookbook recipe to feature today that’s relevant to next week’s big restaurant profiteering holiday (a.k.a. Valentine’s Day) keeps taking me back to… We Love Madeleines! This crowd-sourced cookbook is a collection of traditional, irreverent, sweet and savory takes on the beloved scallop-shaped mini-cake/cookie that’s beloved all over the globe.
This recipe is perfect for indulging in with a sweetheart – a spicy, exotic, sexy take on the madeleine (that spice + those tree nuts = obscenely fabulous).
If you leave a comment, you’ll be eligible to win the copy of We Love Madeleines we’re giving away (offer good in the US and Canada only).
Pistachio Cardamom Madeleines
Makes 24 madeleines
NAME: Amy Treadwell
LOCATION: San Francisco
Amy coauthored Whoopie Pies with Sarah Billingsley. Sarah created a pistachio-cardamom whoopie pie that was a big hit, so it seemed like a good idea to try this excellent combo as a madeleine. We think it’s a winner!
3/4 cup/40 g cake flour, plus more for dusting the pan
1 tsp ground cardamom
1/2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1/2 cup/100 g sugar
1 tsp vanilla extract
5 tbsp/70 g unsalted butter, melted and cooled to room temperature, plus more for greasing the pan
1/4 cup/30 g chopped toasted pistachios
Into a small bowl, sift together the cake flour, cardamom, baking powder, and salt and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, sugar, and vanilla on medium-high speed until very light and nearly double in volume, about 5 minutes.
Using a rubber spatula, fold the flour mixture and the melted butter into the egg mixture until just combined. Gently mix in the chopped pistachios. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position a rack in the center of the oven and preheat to 400°F/200°C/gas 6. Grease a madeleine pan with melted butter and dust with flour, tapping out any excess.
Spoon or pipe the batter into the prepared pan, filling each mold about three-quarters full. Do not smooth out the batter. Bake until the madeleines are puffed up and the edges have just started to brown, 8 to 10 minutes.
Immediately turn out the madeleines onto a wire rack and let cool. Wipe out the pan and let cool. Continue preparing, filling, and baking the pan until all the batter has been used. Serve warm or at room temperature the same day they are made.
Associate Director, Marketing
Purchase: We Love Madeleines.
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