Recipe

Pistachio Madelines W Meyer Lemon Glaze Recipe

Add Step-by-Step Photos	Myhusbandcooks / All my dishes 1 year, 9 months ago Pistachios in a perfect cookie and cake combination. Add the meyer lemon glaze and you have a perfect treat for any event or just to eat at home. Prep:15m Cook:10m Servings:12	Myhusbandco
	pistachio bake madeline meyer lemon glaze

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Ingredients

Madelines

1/2 cup all purpose flour

1/4 cup shell unsalted pistachios

1/2 cup sugar

2 large eggs

5 Tbsp. unsalted butter

1/2 tsp. baking powder

zest from 1 meyer lemon

pinch salt

Meyer Lemon Glaze

3 Tbsp. unsalted butter

3/4 cup confectioner sugar

juice from 1 meyer lemon

Directions

Melt the butter and allow to cool.

In a food processor, add the pistachios and pulverized for 30 seconds. Add the flour, salt and baking powder and process again for 20 seconds.

In a medium size bowl, whisk the eggs until light yellow. Add the sugar in slowly while whisking. Continue for about 30-60 seconds until they are light.

Grate the zest of the lemon and whisk into the eggs and sugar mixture. Set the rest of the lemon aside for the glaze.

Add the pistachio flour and fold it into the egg mixture. You want to be careful not to over mix because you are trying to keep the madelines from being chewy.

Once the flour is lightly integrated, add the butter and fold. The result will be a greasy batter. Here is the optional point in the process, if you wish to continue on and bake them, you can. However, if you want to add the signature mound to them, you should refrigerate for as little as two hours or overnight. This will allow the butter to set again and make the batter firm.

Preheat your oven to 400F.

Grease and flour your madeline pan (a muffin tin can replace this), and scoop about 2 tablespoon into each mold. Bake for 10-11 min.

Let cool in tray for 5-10 min. Turn out and perhaps glaze (directions below). Serve and enjoy!

Now for the glaze... In a microwave safe bowl, whisk together the sugar, butter and juice from the meyer lemon. The lemon juice may cause the glaze to be lumpy or spotty from the acidity of the lemon and the butter. If it does separate, add to the microwave for 10 seconds, then whisk until smooth.

Lightly place the madeline face side down in the icing and coat. Lift from the bowl and let the icing set for 10 min. Serve and enjoy!

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Comments

freyae 1 year, 8 months ago said:
These look lovely and delicate! We can't get Meyers Lemons here but I would be happy to substitute with regular ones!

ahmed1 11 months, 2 weeks ago said:
Great unique recipe...keep such different dessert ones comming.

pressurecooker 10 months, 1 week ago said:
These look and sound SOO lovely! Alas, I have no madeleine pans... but I do have a lovely daughter named Madeleine. I suppose I can try muffin tins, but they sure won't look as nice as yours do. Do you call them Muffaleines??

annieamie 6 months, 1 week ago said:
I rarely say Ohhhh Yum but there ya go, I said it. What a lovely recipe! I will definitely try these! Thank you for the new recipe!

fuzzy 3 months, 3 weeks ago said:
So pretty and I'm sure very good!

andypandy 3 months ago said:
What exactly do you mean by overnight for a signature mound?

notyourmomma 1 month, 3 weeks ago said:
I have my madeline tins from 34 years ago, and this would be the perfect "new" version to make in them. Love this recipe, bookmarked and ready for the next party.

kidaria 1 month, 2 weeks ago said:
My my my - definately a delicious cookie too pretty to eat!

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