Pistachio Rose Madeleines Recipe By Tasty Recipes

EASY BANANA, PEANUT BUTTER & NUTTY CHOCOLATE MADELEINES RECIPE BY TASTY

Steps:

• Crack 2 eggs and mix with mashed bananas. Once mixed, add peanut butter and shards of chocolate.
• To this mixture, add milk and brown sugar and mix until all ingredients are incorporated and the chocolate and peanut butter chunks are swirling in.
• Gradually add in flour until you get a thick, pourable batter.
• Scoop out a tablespoon of mixture onto a greased baking tray for each madeleine. (If you want your madeleines to look refined, use a shell tray or mould instead).
• Shave some the nutty chocolate into curls on top of each
• Bake for 15 minutes at 400°F or until golden-brown and edges have caramelized.
• Cool and serve.
• Enjoy!

PISTACHIO ROSE MADELEINES

Steps:

• Melt the butter and let it cool for about 10 minutes.
• In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
• Add the sugar, honey, and cardamom and rose water (if using) and continue vigorously whisking for about 9 minutes. You can also use a hand mixer - just reduce the time roughly in half.
• Reserve 2-3 tbsp. of the chopped pistachios. Stir in the remaining pistachios, flour, and baking powder. Don't whisk the mixture - gently fold in the dry ingredients with a spatula.
• Reserve about 1 - 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay for at least 20 - preferably 30 minutes.
• Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full - the batter will expand in the oven.
• Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 8-10 minutes. Don't open the oven first 5 minutes.
• Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to release the cookies.
• Repeat with the remaining butter. You don't need to wash the mold (Unless some dough stuck to the molds which doesn't happen often). Just repeat the step with greasing and dusting. Cool.
• For the glaze, place the chopped chocolate with coconut oil in a bowl and melt in a microwave in 20 seconds intervals. stirring every time. Repeat until fully melted (about 40-50 seconds should be enough.)
• Combine the reserved pistachios with rose petals (if using). Dip the madeleines (half way) into the melted chocolate and sprinkle with the pistachios-rose mixture. Let them dry and set.
• Madeleines are best to be consumed as soon as possible - after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day - just keep them in closed container. Enjoy!