Pistachio Madelines w Meyer Lemon Glaze
From myhusbandcooks 18 years ago
- 10 minutes to make
- Serves 12
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.
Ingredients
- Madelines shopping list
- 1/2 cup all purpose flour shopping list
- 1/4 cup shell unsalted pistachios shopping list
- 1/2 cup sugar shopping list
- 2 large eggs shopping list
- 5 Tbsp. unsalted butter shopping list
- 1/2 tsp. baking powder shopping list
- zest from 1 meyer lemon shopping list
- pinch salt shopping list
- Meyer lemon glaze shopping list
- 3 Tbsp. unsalted butter shopping list
- 3/4 cup confectioner sugar shopping list
- juice from 1 meyer lemon shopping list
How to make it
- 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!
The Rating
Reviewed by 5 people-
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.
notyourmomma
in South St. Petersburg loved it
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My my my - definately a delicious cookie too pretty to eat!
kidaria
in BC loved it
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now i have a great recipe to use my pans for, got them at an estate sale last summer, sweet..
andiecooks
in home loved it
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