Pretty maids all in a row: Pistachio Madelines with meyer lemon glazeJanuary 7, 2007
Madelines. Sure, they’re beautiful: Allluring golden exterior, perfectly molded scalloped shape… they even have a seductive feminine name. But are they tasty?
At least the Madelines that my husband makes are. Continuing his pistachio theme — as evidenced by the handful of dead pistachio soldiers I’ve been sweeping up from our kitchen floor — he thought to include those yummy green nuts in his first foray into Madeline-baking. Brilliant!
The pistachio flavor here is subtle; the green nuts add most of their punch in the texture of the cake. As you sink your teeth into the delightfully fluffly Madeline, you get a taste of the green flecks of pistachio laced throughout. Meanwhile, your nostrils are filled with the breath of meyer lemon zest that the cakes contain. It was quite an experience for my wittle tongue, but my intrepid taste buds can handle it.
So we’ve had ice cream, chicken and now madelines. I do enjoy these versatile pistachios. I have several other ideas on how to use them, but for now I think it’s time to give you this last recipe and find another inspiring ingredient. My poor wife might begin to take on a subtle green hue if I shove one more pistachio dish down her gullet. So let me give you the information on this last of the pistachio trio, and mosey on.
Madelines are soft and delicate tea cakes that are traditionally served from scallop molds. However, the batter itself will work well in any baking mold, such as a mini-muffin tin. The basic recipes for them allow a great deal of versatility and improvisation. In this case, I tried to maintain that soft cake aspect while giving it a bit of crunch and nutty flavor.
The lemon glaze is optional and allows the madelines to be served as a very sweet treat alone. However, serving just the unglazed cakes alongside MHC’s pistachio crunch ice cream proved to be a hit. So don’t be afraid to leave these unglazed. They are perfectly sweet as a solo act. I hope you enjoy as much as we did. If you have a great pistachio recipe like Nicole from Pinch My Salt, please let us know.
Pistachio Madelines with Meyer Lemon Glaze
1/2 cup all purpose flour
1/4 cup shell unsalted pistachios
1/2 cup sugar
2 large eggs
5 tbsp. unsalted butter
1/2 tsp. baking powder
zest from 1 meyer lemon
Meyer Lemon Glaze
3 tbsp. unsalted butter
3/4 cup confectioner sugar
juice from 1 meyer lemon
1. Melt the butter and allow to cool.
2. In a food processor, add the pistachios and pulverize for 30 seconds. Add the flour, salt and baking powder and process again for 20 seconds.
3. 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.
4. Grate the zest of the lemon and whisk into the eggs and sugar mixture. Set the rest of the lemon aside for the glaze.
5. 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.
6. 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.
7. Preheat your oven to 400F.
8. Grease and flour your madeline pan (a muffin tin can replace this), and scoop about 2 tablespoons into each mold. Bake for 10-11 min.
9. Let cool in tray for 5-10 min. Turn out and perhaps glaze (directions below). Serve and enjoy!
Meyer Lemon Glaze
1. 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.
2. 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!