You will need a Madeleine tin for this recipe if you want the characteristic shape, but you can also use any other shallow metal mould
| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| وقت التبريد | ساعاتين على الأقل |
| وقت الطهي | 8 دقائق |
| عدد الأفراد | 12 |
| مطبخ | الفرنسي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 211 |
| دهون | 13.4g |
| المشبعة | 6.4g |
| بروتين | 3.9g |
| الكربوهيدرات | 22.7g |
| السكريات | 14.2g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFMelt the butter. Combine 50g of the butter with the honey. Set the mixture aside to cool. Reserve the remaining 10g of butter to grease the moulds.
In a large bowl, whisk the egg and sugar until very pale and fluffy (reaching the ribbon stage where the mixture leaves a trail when you draw a figure 8 in the bowl). Add the butter-honey mixture to the egg mixture and whisk quickly. Sift in the flour and baking powder. Gently fold to form a smooth batter. Add the pistachio powder to the batter and fold until well incorporated.
Place the Madeleine batter in a piping bag and refrigerate for at least 2 hours, preferably overnight. This step is essential for achieving the classic Madeleine bump.
Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the remaining melted butter.
Pipe the Madeleine mixture into each mould, filling them 3/4 of the way. Sprinkle over the slivered pistachios.
Bake for 6-8 minutes, or until the Madeleines are golden and have that trademark bump. Allow to cool.
Clean the Madeleine moulds well.
Melt the white chocolate. Spoon a teaspoonful of melted white chocolate into each mould and spread evenly. Gently push the madeleines back into their moulds. Refrigerate until just set then unmould.
