Take your French madeleines to the next level and make them festive by covering them with a lovely chocolate glaze and pistachios.
This is the second sweet madeleine recipe on the blog, after my Orange flower water madeleines that I published a while ago – a classic madeleine recipe in which I explain how to get the perfect shape for your madeleines, with the characteristic little bump. Make sure you read it, you will learn a lot! And here I am again today, with a different version of madeleines.
I love madeleines because they are just the perfect tiny treat to enjoy with a cup of tea, while chilling on the sofa with a great book on a lazy day. In other words, they are exactly what you need to treat yourself in a cold grey winter day. If you are even more adventurous, dip them into a hot chocolate (try my Creamy chili hot chocolate, it’s pure awesomeness, I promise!).
Madeleines are also easy to bake, made with simple and basic ingredients everyone have at home. On top of that, madeleines are very versatile and you can adapt the basic recipe in many ways so that you will never get tired of them. I even tried savory madeleines with these Goat cheese and sun-dried tomato madeleines, a very popular recipe on the blog that everyone love to serve as an appetizer. So if you are not equipped with a madeleine pan yet, I advice you to invest in one, it costs only a $11 at Target and you will have it for life!
Now let’s go back to what brought me to this recipe. As I already told you, madeleines are very versatile and I figured I should dress them up in their most festive apparel for the upcoming holidays. Because there is one more thing I haven’t told you about madeleines: they make a lovely edible present to your loved ones – they are pretty, almost guilt-free due to their tiny size, and delicious. Just wrap them in a lovely box tied up with a ribbon, and you’ve done the work!
Having this idea in mind, I searched for a recipe that would match my taste buds and make the madeleines look beautiful! First, I dipped them into melted chocolate and I then sprinkled some chopped pistachios over to add a slightly crunchy texture to these perfectly moist little cakes. You could also imagine chopped hazelnut instead of pistachios if you prefer, it would work fine too as chocolate and hazelnut pair well together. Just remember to chop your pistachios or hazelnuts into tiny pieces so that it looks better.
I offered these chocolate dipped madeleines sprinkled with pistachios for Thanksgiving and everyone was amazed by their lovely, elegant look and their delicate taste, which couldn’t make me happier. I will for sure make them again for the holidays, and I hope you will too!
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of cinnamon
- 1 pinch of salt
- 2 large eggs
- 2 Tablespoons sugar
- 1 stick (100g) butter
- 3½ Tablespoons honey
- 1½ Tablespoons freshly squeezed orange juice
- 4 oz (100g) dark chocolate
- ¼ (20g) chopped pistachios
- Preheat the oven to 450°F (240°C). Grease a madeleine pan with melted butter.
- In a medium-sized bowl, combine flour, baking powder, cinnamon and salt.
- In a separate medium-sized bowl, beat eggs and sugar until pale and fluffy.
- Melt honey and butter in a small saucepan.
- Pour half of the honey-butter mixture to the egg-sugar one, then add the dry ingredients. Finish with the remaining honey-butter mixture.
- Add the freshly squeezed orange juice and stir until well combined.
- Fill the madeleine pan cavities with the batter, and bake for 7-8 minutes at 450°F until the small bump forms, then reduce the temperature to 350 F (180°C) and bake for 4-5 additional minutes.
- Remove from the oven and transfer to a wire rack to cool completely.
- Place the chocolate in a deep ramekin and melt it in the microwave. Then dip the madeleines into the chocolate so that they are covered half way, and sprinkle chopped pistachios* over the chocolate. Chill in the refrigerator for about 15 minutes, then keep at room temperature before serving.**