|Preparation||Resting||Cooking||Start to finish|
|24 min.||1 hour||25 min.||1 hour 49 min.|
|1||Sieve 200 g icing sugar and 100 g flour into a bowl and mix with a whisk.||5 min.|
|2||Add 200 g egg white and whisk in.||3 min.|
|3||Add 100 g Pistachio powder or paste and mix again.||3 min.|
|4||Melt 200 g butter over low heat until it boils, then continue heating until the boiling has almost stopped (this is what we call 'noisette' butter, due to the hazelnut smell it gives off at this stage).
Remove from the heat and stand the bottom of the pan (be careful, it will be very hot!) in cold water (in the sink, for example) to cool the butter.
|5||When cool, pour the butter through a very fine strainer into the mixture...||3 min.|
|6||...and mix thoroughly.||10 min.|
|7||Pour the mixture into madeleine moulds and leave to rest for 1 hour in the fridge.||1 hour|
|8||Preheat the oven to 200°C (390°F) and bake the madeleines for 10 to 15 minutes.
Leave to cool on a wire rack.
For 60 madeleines : 3.23 €
Per madeleines : 0.05 €
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Macarons (the original French macaroons) , Yvetot Douillons, Almond tuiles, Marzipan (almond paste), Pistachio powder or paste, ... [All]|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Oat financiers for Louise, Pistachio "Financiers", Chocolate madeleines, Walnut paste, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Pan-fried salmon with white cabbage, French croissants, Gâteau Basque , Gingerbread, ... [All]|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Naan, Crunchy little pieces of fish, Pistachio "Financiers", Oaty walnut cake , Langoustine sabayon tart, ... [All]|
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