Pistachio and Orange Blossom Water Madeleines
June 12th, 2009
This is my first attempt at making madeleines. I chose this recipe, because of “orange blossom water”, we use it in traditional sweets like (Ma’moul, Ghraeebeh, Mhlabiyeh), but adding it to cakes is new to me!
The madeleines were delicious!, I love the combination of pistachio and orange blossom water (it is a traditional middle eastern combo), and I can’t wait to try new flavors!
The Arabic words for “Pistachio and Orange Blossom Water”:
Pistachio is “Fostoq Halabee – Halabee is derived from Aleppo, because Aleppo in Arabic is Halab”.
“Orange Blossom Water” is “Maa Al-Zaher” or “Ma Zaher”.
Let’s make Pistachio and Orange Blossom Water Madeleine:
Preheat the oven to 428 °F (220 °C).
1. Melt all the butter over a low heat, then leave to cool.
2. Grind pistachios with icing sugar until fine.
3, 4. Beat the egg, caster sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until it’s as thick as mayonnaise or about 3 times the original volume-it will be pale and a lemony white.
5. Then sprinkle in the flour; you can hold a sieve above the egg and sugar mixture, put the flour in it and shake it through.
6, 7. Fold in the flour with a wooden spoon, fold in the butter along with the orange blossom water and the pistachio/icing sugar mixture. Mix well, but not too vigorously.
8. Spoon batter into tins, about 1 teaspoonful in each should do for mini madeleines or 1 tablespoon in each for regular sized madeleines. Don’t worry about covering the molded indentations; in the heat of the oven the mixture will spread before it rises.
Bake for 7 minutes, or until springy to touch (though check after 5 minutes).
Turn out and let cool on a rack, then arrange on a plate and dust with icing sugar.
Pistachio and Orange Blossom Water Madeleines
From: Techniocolor Kitchen / Servings: 12 Regular Madeleines
PDF Text Only / Print With Images
| 1 large egg
40 g caster sugar pinch of salt 25 g unsalted pistachios 2 tbsp of pure icing sugar 50 g unsalted butter + 1 tbsp for greasing pan 45 g all purpose flour 1 tbsp orange blossom water icing sugar for dusting |
Preheat the oven to 428 °F (220 °C).
Melt all the butter over a low heat, then leave to cool. Set aside a scant tablespoon of the cold, melted butter for greasing the pans, then flour them. Grind pistachios with icing sugar until fine. Beat the egg, caster sugar and salt in a bowl for about 5 minutes, preferably with an electric mixer of some sort, until it’s as thick as mayonnaise or about 3 times the original volume-it will be pale and a lemony white. Then sprinkle in the flour; you can hold a sieve above the egg and sugar mixture, put the flour in it and shake it through. Fold in the flour with a wooden spoon, fold in the butter along with the orange blossom water and the pistachio/icing sugar mixture. Mix well, but not too vigorously. Spoon batter into tins, about 1 teaspoonful in each should do for mini madeleines or 1 tablespoon in each for regular sized madeleines. Don’t worry about covering the molded indentations; in the heat of the oven the mixture will spread before it rises. Bake for 7 minutes, or until springy to touch (though check after 5 minutes). Turn out and let cool on a rack, then arrange on a plate and dust with icing sugar. |
Oh, what a fabulous combo! Those madeleines must taste wonderful!
Cheers,
Rosa
Your madeleines look delicious! They sound great with the pistachios and orange blossom water. I’ve never tried making them before, but they’ve been on my list for a while.
I have a love for pistachios and madelines. They such an elegant cookie. The orange blossom water is a nice touch. These look delicious.
Oh I am loving the ingredients for these madeleines. I have never made them! In any form! (Shame on me) And your recipe is so delicious – pistachios are always wonderful. The photos are wonderful.
I bet these are divine, indeed. I love orange blossom water. I love pistachios. I love madeleines. So what’s not to like, right?
What delicious flavors! And of course, madeleines always look so lovely and elegant.
I bought my second madeleine pan a few weeks ago – enough said :) Another version for me to try!!
Your madelines looks so good! I bet they are wonderful with coffee
Thanks everyone for your kind comments!
Dimah this looks so awesome!!!!
Ma’moul is probably one of my favourite treats, I consume it in unhealthy amounts!
Pistachios and orange blosson water is a heavenly combo, and in the madeilanes they must have just been perfection.
Marta: hahaha, unhealthy amounts, that’s funny :)
Thanks for your lovely comment!
I’m so glad to know you liked the recipe! Your madeleines look gorgeous.
Patricia: Thank you so much! I’m glad you stopped by :)
Assalaamu alaikum Dimah,
These look wonderful Masha’Allah! I honestly can’t tell which of your recipes I want to make first but I think that this one is certainly on the top of my list. Jazak Allahu Khairun for all of your work.
Nichole: Walaikum Assalam,
Thanks for your kind words! I hope you enjoy these madeleines :)
I was just thinking of making madeleines. What a great idea!
I made these Dimah!
They came out great!!!!
Thanks!
sarabclever: Thanks for coming by! Let me know when you try it out!
Marta: Thank you, sweetie! I’m so glad you liked it :)