Ingredients
Scale
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 4 tsp honey
- 1 tsp lemon zest
- pinch of salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 Tbsp milk
- 3/4 cup pistachios, finely chopped
- 4 Tbsp unsalted butter, melted
- 2 3.5 oz bars dark chocolate
Instructions
- Preheat oven to 375°.
- Beat eggs and sugar in a large bowl. Beat in vanilla, honey, lemon zest and salt.
- Add flour and baking powder, alternating with milk, and beat until blended.
- Gradually add cooled melted butter in a steady stream, beating until just blended.
- (optional) Add 1/4 cup chopped pistachios to mix and stir in.
- Spoon approximately 1 T batter into each cookie indentation of Madeleine pan (filling almost to top).
- Bake until puffed and brown (about 5 to 7 minutes).
- Allow to cool for at least 5 minutes in pan, then flip onto cooling rack for an additional 15 minutes.
- Melt chocolate bars in double boiler (or in glass bowl over boiling water in a sauce pan).
- Dip Madeleines in melted chocolate, then dip in remaining chopped pistachios.
- Set finished madeleines on cooling rack for chocolate to harden (about 20 min).
Notes
BRUSH THE PAN WITH BUTTER: we use a non-stick Madeleine pan, but even the best can use a brush of butter before pouring the batter in. Using a pastry brush, brush the pan with melted butter to ensure that the edges are slightly crispy.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 2 cookies
- Calories: 245
- Sugar: 16 g
- Sodium: 195 mg
- Fat: 13.5 g
- Carbohydrates: 27.5 g
- Protein: 4.5 g
- Cholesterol: 39 mg