Lemon Honey Cardamom & Pistachio Madeleines
Category:
Courtesy of Fluff Meringues & More • Makes 45 madeleines
Super easy
Email
PrintIngredients
For 1 Batch(es)
For the madeleines
- 1 1/4 teaspoons lemon zest
- 2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon(s) ground cardamom
- 1 cup(s) butter, melted
- 2 tablespoons honey, liquid
- 3 eggs
- 2 egg yolks
- 1 cup(s) sugar
- 1 teaspoon(s) honey, granulated
For the glaze topping
- 2 cups confectioner’s sugar, sifted
- 2 tablespoons butter, room temperature
- 1 teaspoon(s) ground cardamom
- 1 teaspoon(s) honey
- 2 tablespoons milk
- 1 cup(s) pistachios, crushed
Lemon Honey Cardamom & Pistachio Madeleines Directions
- Preheat your oven to 350°. Combine lemon zest, cake flour, baking powder and cardamom in a bowl. Mix and set aside.
- In a separate bowl, combine melted butter and liquid honey. Mix and set aside.
- In a stand mixer, whisk eggs, yolks, sugar and granulated honey together until batter is a lighter pale yellow and is noticeably thick. Fold in the flour mix and whisk. Fold in the butter mix and whisk until thoroughly blended.
- Spoon into madeleine form pans. Bake for 8–10 minutes.
- To make the glaze topping, combine all the ingredients, except for pistachios, and mix together. Add more sugar or milk until you get your preferred consistency.
- Dip madeleines in icing, then sprinkle on crushed pistachios and let sit to set.
|
|
|