Pistachios Madelines with Orange Zest

French madeleines are a delightful treat one should make on special occasions in my opinion. Madeleines have special place in my heart, I clearly remember having it in Paris the first time, decades ago and completely falling in love the small cake and the city . I loved how soft, cakey, buttery, dense and flavorful they were without weighing one down. In those days I was not much into baking back then so I never bothered with making them at home. It’s only later when I had kids I starting baking and made these on a regular basis as an occasional treat. Pistachios are my favorite, but will gladly eat them made any which way.

HOW TO MAKE MADELEINES

PAN: There is special baking pan you will need to make madeleine. I recommend non-stick metallic pans I don’t do not recommend using silicon molds as their heat distribution is not like metal. I bought this one

RICE FLOUR: This recipe is gluten-free, we are going with a combination of white rice flour, tapioca and pistachio flour. I’m all about whole grain flour, however stick with white rice for this recipe. I made it with brown rice flour, the texture was too crumbly not in a good way, gritty and dry. Tapioca is needed for binding.

SUGAR: Normally unrefined sugar would be my choice of sweetness. However for this recipe I highly recommend using white sugar. Coconut raw or brown sugars will greatly impact the color, texture and subtle flavor of pistachio, vanilla and orange zest.

NUT FLOUR: I choose raw pistachio for this recipe for its beautiful color, you don’t have to buy pistachio flour simply pulse equal amounts of raw nuts in a food processor until you achieve a flour like texture. Remember to pulse, please don’t run the blender, it quickly turns into nut butter. Almond is an excellent alternate to pistachio, if pistachio is not you’re thing. Ive made these Madelines with almond flour with excellent outcomes.

FLAVORS: Vanilla extract and lime/lemon zest are authentic flavors of madeleines. We went with orange, I feel it works better with nut flours.

BUTTER: Please only butter, vegan is fine but I’ve not tried! simply warm the unsalted butter until melted. Once melted, let the butter cool for 10 minutes. We’re looking for melted butter. If the butter is hot or warm chances are it will start reacting with the baking powder, resulting in flatter madeleines later.

BATTER: Its crucial to allow the batter to rest for at least 8 hours to overnight in the fridge. We are looking for hot oven-and a very cold batter. Two things happen the flour is well hydrated and develop flavors And, the madeleines will hold shape better with that classic hump..

FEW MORE THINGS TO PAY ATTENTION TO:

• Fill the cavities 3/4 ways up. They do rise quiet a bit and you want the ridges on the bottom side.
• Its crucial to allow the batter to rest for at least 8 hours to overnight in the fridge. We are looking for hot oven-and a very cold batter. The contrast in temperature gives the madeleines their nice classic bump.
• Bake on the bake setting without the fan running( convection setting).
• I prefer piping the batter into the cavities for neat even Madelines. You can even spoon them.

Pistachios Madelines with Orange Zest Makes 15 large Madelines

• 3 large eggs at room temperature
• ¾ cup superfine rice flour
•  ½ cup (50 gms) pistachio flour **see notes
• ½ cup (115 gms) unsalted butter, plus for greasing
•  3 tablespoons tapioca starch
•  ½ cup (100 gms) powdered or granulated white sugar **see notes
•  2 heaped teaspoons finely grated orange zest
•  1 teaspoon vanilla extract
•  ½ teaspoon baking powder
•  ½ teaspoon kosher salt 

Instructions

1.  In a small saucepan over medium-high heat, melt the butter. Allow the butter cool and set aside.
2.  Combine the eggs, powdered sugar, orange zest, and vanilla in the bowl of a stand mixer or whip the mixture on high speed until thick and very pale, about 5 minutes.
3. Sprinkle in the rice flour, pistachios flour, tapioca starch, baking powder, and salt. Gently fold the ingredients together with a spatula, trying to keep as much air in as possible. When everything is well incorporated no flour streaks left, pour the melted butter and fold to incorporate gently.
4. Cover, transfer the bowl to the refrigerator and chill for 8 hours or overnight. 
5. Preheat the oven to 425° F. Grease a madeleine pan with a little melted butter. Fit a pastry bag or (ziplock bag with tip cut)or use a spoon to transfer the batter into the madeleine molds, filling them 3/4ths way to the top. 
6. Place the pan in the oven, reduce the temperature to 375° F, and bake for 12 to 15 minutes, or until the madeleines are golden brown, are set in the center and develop a bump.
7. Carefully unmold the madelines and enjoy right away.