Photography: James Moffatt / Styling: Steve Pearce
These pistachio and white chocolate madeleines are made for elegant entertaining. Light, buttery and delicately scented with vanilla and lemon, each shell-shaped cake is studded with pistachios and finished with a smooth layer of white chocolate. The batter needs time to chill, but the result is worth the wait: beautifully puffed madeleines with golden edges and a tender crumb. Arrange them on a pretty platter and serve them with tea or coffee or wrap a batch as a thoughtful homemade gift. They’ll keep for three days if they aren’t devoured first.
Ingredients
Method
Place flour, baking powder, sugar, eggs, butter, vanilla and lemon rind in a large bowl and whisk until smooth. Cover and refrigerate for 4 hours or overnight.
Preheat oven to 220°C (200°C fan-forced). Spoon half the mixture into a lightly greased 12-hole madeleine tin. Sprinkle with half the pistachios. Bake for 12 minutes, or until puffed and golden. Remove from tin and cool on a wire rack to cool. Repeat with remaining batter and pistachios, re-greasing the pan as needed.
Mix white chocolate and copha together. Clean madeleine pan. Spoon 2 teaspoons of chocolate into cavity of the tin. Press madeleine into each cavity pistachio side up. Refrigerate for 15 minutes, or until set. Repeat with remaining chocolate and madeleines. Store in an airtight container for up to 3 days.
NOTE Copha is available from supermarkets next to the butter.
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