Madeleines with Orange Blossom with Dark Chocolate and Pistachios recipe.

Madeleines with Orange Blossom with Dark Chocolate and Pistachios

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 1 hours 25 mins
  • Ready Time: 1 hours 35 mins
  • Makes: 24
A coating of dark chocolate and pistachios dresses up this orange-scented classic French cookie.
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MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN


Step 1

Since you will be making multiple batches of cookies, reserve 2 tablespoons of butter and 1 tablespoon of flour, to be used in step 3 and subsequent batches. In a small heatproof bowl, melt the remaining butter (10 tablespoons) in 15 second increments in a microwave.

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN

Step 2

In a large bowl, using an electric mixer, whip sugar, eggs, and salt on medium-high speed until pale and thick, about 8 to 10 minutes. Using a spatula, stir in the orange blossom water. Add the remaining flour and melted butter, alternating each, and folding gently (do not stir). Use a “down-across-up-and-over” motion to do this, ensuring the batter stays airy.

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN

Step 3

Cover the bowl with plastic wrap and refrigerate for 45 minutes. Preheat oven to 375°F. Using reserved ingredients, butter and flour each cavity of the madeleine pan. Spoon about 1 tablespoon of cold batter into each cavity. Bake for 9 to 11 minutes, or until the edges are golden brown and the tops no longer look wet.

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN


Step 4

Remove from oven and cool on a wire rack. Use the tip of the knife to loosen madeleines from pan. Once the cookies have cooled slightly, transfer to wire rack. Wash pan and repeat.

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN


Step 5

Using a cutting board and small knife, chop pistachios as desired for garnish. You can create pistachio “dust” by chopping finely, or use small chunks. In a heatproof bowl, melt the chocolate in a microwave in two (or three) 15-second increments, stirring each time.

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN


Step 6

Prepare a non-stick surface (like wax paper) for final cookies. Dip each madeleine into chocolate. Decorate with pistachio pieces and set onto non-stick surface to dry. Enjoy dunked into afternoon tea!

MADELEINES WITH ORANGE BLOSSOM INCLUDING PAN

Madeleines with Orange Blossom with Dark Chocolate and Pistachios
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 1 hours 25 mins
  • Ready Time: 1 hours 35 mins
  • Makes: 24

Madeleines with Orange Blossom with Dark Chocolate and Pistachio

Ingredients

  • 2/3 cup(s) Granulated Sugar
  • 1/2 teaspoon(s) Salt
  • 1 cup(s) Flour
  • 12 tablespoon(s) Butter, Room Temperature
  • 2 teaspoon(s) Orange Blossom Water
  • 4 ounce(s) Bittersweet Chocolate
  • 1/4 cup(s) Pistachios
  • 3 Eggs

Instructions

  1. Since you will be making multiple batches of cookies, reserve 2 tablespoons of butter and 1 tablespoon of flour, to be used in later batches.
  2. In a small heatproof bowl, melt the remaining butter (10 tablespoons) in 15 second increments in a microwave.
  3. In a large bowl, using an electric mixer, whip sugar, eggs, and salt on medium-high speed until pale and thick, about 8 to 10 minutes.
  4. Using a spatula, stir in the orange blossom water.
  5. Add the remaining flour and melted butter, alternating each, and folding gently (do not stir).
  6. Use a “down-across-up-and-over” motion to do this, ensuring the batter stays airy.
  7. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
  8. Preheat oven to 375°F.
  9. Using reserved ingredients, butter and flour each cavity of the madeleine pan.
  10. Spoon about 1 tablespoon of cold batter into each cavity.
  11. Bake for 9 to 11 minutes, or until the edges are golden brown and the tops no longer look wet.
  12. Remove from oven and cool on a wire rack. Use the tip of the knife to loosen madeleines from pan.
  13. Once the cookies have cooled slightly, transfer to wire rack. Wash pan and repeat.
  14. Using a cutting board and small knife, chop pistachios as desired for garnish.
  15. You can create pistachio “dust” by chopping finely, or use small chunks.
  16. In a heatproof bowl, melt the chocolate in a microwave in two (or three) 15-second increments, stirring each time.
  17. Prepare a non-stick surface (like wax paper) for final cookies.
  18. Dip each madeleine into chocolate.
  19. Decorate with pistachio pieces and set onto non-stick surface to dry.
  20. Enjoy dunked into afternoon tea!
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