Fleur de Lis

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Thursday, December 24, 2015

Cranberry and Pistachio Madeleines


These are my favorite holiday Madeleine.  Featuring dried cranberries and pistachios the colors are so lovely for Christmastime.  This recipe makes 24 Madeleines.

3 eggs
1/2 cup plus 2 T. unsalted butter
1/2 cup sugar
1/4 cup all purpose flour
1/2 cup cake flour
2 T. minced dried cranberries tossed in a sprinkling of cake flour
2 T. finely chopped pistachios 

Fill a small bowl with warm (but not hot) water. Place the eggs in the water and set aside to warm for 5 minutes.

Meanwhile, in a small heavy saucepan, heat the butter of low heat until completely melted. Set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed while adding the sugar in a slow stream, letting the granules run sparingly into the eggs. Increase the speed to medium-high and continue whisking until the mixture triples in volume (about 5 minutes), turns a glossy pale yellow, and falls off the whisk in 1 - 4 inch ribbons that sit atop the mixture for a few seconds before melting in.

Position one rack in the upper quarter of the oven and another in the center and pre-heat to 400 degrees F.  Generously brush two Madeleine pans with 2 T. of the melted butter and dust with the all purpose flour, tapping out any excess.

Sift the cake flour over the egg mixture, while gently folding it in with a large rubber spatula.  Do not add more than 1 - 2 T. flour until the previous addition has been completely incorporated, or you will end up with deposits of flour encased in the egg batter.

Pour the remaining 1/2 cup melted butter through a strainer into a small mixing bowl.  Scoop 1 cup of the batter into the bowl of the melted butter.  Using a small spatula, gently fold the batter into the butter until completely combined.  Gently fold the butter mixture into the remaining batter.  Gently fold in the cranberries and pistachios.

Spoon or pipe the batter into the prepared pans, filling each mold almost to the top. Bake, staggering pans so that the top pan is not directly above the lower one and rotating them back to front and upper to lower halfway through baking, until the edges have browned slightly and the center of the Madeleines spring back when gently pressed, 10 - 12 minutes.

Let cool in the pans on a wire rack for 3 minutes and then, using a butter knife, gently turn out the Madeleines onto the rack and let cool before serving.

From We Love Madeleines by Miss Madeleine.

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