These seasonal references just won’t stop but I guess it’s hard to when your baking choices draw so much inspiration from what’s currently available in the supermarkets. Summer flavours don’t necessarily stop at citrus – there are so many other fruits without that telltale tartness that are also strong summer contenders – but if there can only be one colour to represent summer, I’ll go with shade of the sun.
I located a fantastic lemon madeleine recipe from Baking Chez Moi by Dorie Greenspan and added a twist in the form of a nutty pistachio filling, partly as I had some pistachio paste sitting around to be used, but also to reinforce the seasonal connotations. Even if you can’t be bothered with the pistachio component I must convey what a must-try the madeleine recipe is. The batter includes a modest amount of honey and the perfect amount of vanilla that are so, so in sync with the lemon and butter.
As madeleines typically are, they are best enjoyed warm out of the oven with a dusting of snowy icing sugar, and a cup of tea or coffee to accompany.
Have a great weekend Xx
Lemon Pistachio Madeleines
makes 12 to 17 depending on the size of your madeleine pan
For the madeleines:
90 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fleur de sel or a pinch of fine sea salt
67 grams sugar
finely grated zest of 1 lemon
2 large eggs, at room temperature
1 tablespoon honey
1 teaspoon vanilla extract
113 grams unsalted butter, melted and still warm
2 tablespoons whole milk
For the pistachio filling:
40 grams pistachio paste
30 grams cream cheese, at room temperature
10 grams honey
confectioner’s sugar, for dusting (optional)
Make the madeleines: Whisk together the flour, baking powder and salt together in a small bowl; set aside.
Working in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs and whisk until it thickens and pales just a little. When the whisk leaves tracks, beat in the honey and vanilla. Fold in the dry ingredients until just incorporated. Fold in the warm melted butter and when it’s incorporated, the milk. Press a piece of plastic film against the surface of the batter and chill for at least 1 hour.
Make the pistachio filling: Stir the pistachio paste, cream cheese and honey together until well combined. Refrigerate until ready to use.
Getting ready to bake: An hour or so before you’re ready to bake, butter the molds of a 12-shell madeleine pan, dust with flour and tap out the excess. Spoon the batter into the molds halfway, add a small spoonful of pistachio filling, top with more batter. Refrigerate for 1 hour more.
Preheat the oven to 200C. Bake for 11 to 13 minutes. Remove pan from oven and immediately release the madeleines from the molds. Transfer to a cooling rack and allow them to cool for a few minutes, dust with confectioner’s sugar before serving.
Note: madeleine batter recipe adapted from Dorie Greenspan’s Baking Chez Moi.
wild reverie 