Pistachio and orange madeleines
So I bought a madeleine baking tin and a beautiful new 70cm deep Rotolux Elinchrom Octobox. I have wanted both for a long time. On Saturday morning I found a spare hour to test out both.
I am really happy with the quality of the light from the octobox, I haven’t fully experimented with it but I will.
I am also really happy with my first attempt at madeleines. They kinda turned out how they were supposed to. Although there was some discussion between my sisters as to whether I’d make a Great British Bake Off final with my attempts.
If you would like the recipe, see below.
You will need; 100g butter, plus extra for greasing, 85g plain flour, plus extra for dusting, 50g pistachios, 25g of mixed peel, 100g caster sugar, 1 whole large egg separated, plus 1 large egg white, 1/2 tsp of orange extract, icing sugar for dusting.
Heat oven to 190C/170C fan/gas 5. Grease the madeleine tray really well, then sift over a light dusting of flour.
Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture.
Mix the flour, pistachios, mixed peel and sugar in a large bowl.
Put the melted butter, egg yolk, and orange extract in a separate bowl and mix together with a fork.
Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve.
Recommended with a cuppa
I will be trying other flavours, and some plain too, because they went down pretty well with my family and they were easier to make than I thought.
I’m also looking forward to trying out different light set ups and I am fairly certain the new octobox will be my lighting modifier of choice from now on.
Elinchrom Rotalux 70cm Deep Octobox