Keswick Hall Pistachio Madeleines Recipe - Cooking Index
Keswick Hall Pistachio Madeleines Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Butter - plus more |
| 1 1/3 cups | 263g / 9.3oz | Sugar |
| 4 | Eggs | |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1 | Salt | |
| 1/2 cup | 73g / 2.6oz | Chopped pistachios |
| 2 cups | 125g / 4.4oz | Flour |
Heat 1 1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 1 1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.
Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour. Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.
This recipe yields 3 1/2 dozen madeleines.
Each madeleine: 118 calories; 79 mg sodium; 38 mg cholesterol; 8 grams fat; 11 grams carbohydrates; 2 grams protein; 0.04 gram fiber.
Source:
The Los Angeles Times, 10-20-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.