Pistachio & Saffron Madeleines
Updated: Oct 6, 2020
If I were to buy all the different baking moulds that are out there, I would need a second pantry to store it all. The original recipe for this was for financiers but I didn't have the moulds for it so I tweaked it to become madeleines.
6 egg whites
170g unsalted butter, plus more for greasing the moulds
2/3 cups flour, plus more for dusting moulds
1/4 cup finely ground raw almonds
3/4 cup finely ground raw pistachios
1 cup sugar
2 small pinches of saffron (approx. 25 threads)
1 tbsp honey
1/2 tsp rose water
small handful of pistachios (chopped)
Preheat the oven to 180 degrees C with the rack placed in the middle.
Brown the butter in a shallow pan over medium heat. Swirl the butter around until the butter begins to smell caramelised and begin to turn tan. Once the butter turns a deep brown, remove the pan from the heat and pour into a small bowl.
Ground the pistachios in a food processor until it's finely ground. Repeat the same with the almonds.
In a medium bowl, combine the sugar, pistachios, almonds and flour. Add the egg whites and whisk the mixture together until smooth.
Then, pour the browned butter in, stirring until combined.
Grease the madeleine moulds with butter and lightly dust with flour, tapping out the excess flour.
Pour batter into moulds, place in the oven and bake for 12 minutes.
Remove the madeleines from the oven.
Melt the honey, splash of water and rose water in a small bowl (either microwave or over the stove).
Brush the top of the madeleines with a layer of rose water.
Top with chopped pistachios.
You can find the original recipe here - Pistachio Saffron & Rose Financiers.
Also, if you are wondering what to do with the 6 egg yolks that is not used in the recipe above, I highly recommend making Marinated Egg Yolks for dinner. Super delicious especially with a bowl of rice topped with a splash of sesame oil, sesame seeds, spring onion and nori seaweed.