• 12servings
  • 10minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. Madelines

  2. 1/2 cup all purpose flour

  3. 1/4 cup shell unsalted pistachios

  4. 1/2 cup sugar

  5. 2 large eggs

  6. 5 Tbsp. unsalted butter

  7. 1/2 tsp. baking powder

  8. zest from 1 meyer lemon

  9. pinch salt

  10. Meyer lemon glaze

  11. 3 Tbsp. unsalted butter

  12. 3/4 cup confectioner sugar

  13. juice from 1 meyer lemon

Instructions Jump to Ingredients ↑

  1. Melt the butter and allow to cool.

  2. In a food processor, add the pistachios and pulverized for 30 seconds. Add the flour, salt and baking powder and process again for 20 seconds.

  3. In a medium size bowl, whisk the eggs until light yellow. Add the sugar in slowly while whisking. Continue for about 30-60 seconds until they are light.

  4. Grate the zest of the lemon and whisk into the eggs and sugar mixture. Set the rest of the lemon aside for the glaze.

  5. Add the pistachio flour and fold it into the egg mixture. You want to be careful not to over mix because you are trying to keep the madelines from being chewy.

  6. Once the flour is lightly integrated, add the butter and fold. The result will be a greasy batter. Here is the optional point in the process, if you wish to continue on and bake them, you can. However, if you want to add the signature mound to them, you should refrigerate for as little as two hours or overnight. This will allow the butter to set again and make the batter firm.

  7. Preheat your oven to 400F.

  8. Grease and flour your madeline pan (a muffin tin can replace this), and scoop about 2 tablespoon into each mold. Bake for 10-11 min.

  9. Let cool in tray for 5-10 min. Turn out and perhaps glaze (directions below). Serve and enjoy!

  10. Now for the glaze... In a microwave safe bowl, whisk together the sugar, butter and juice from the meyer lemon. The lemon juice may cause the glaze to be lumpy or spotty from the acidity of the lemon and the butter. If it does separate, add to the microwave for 10 seconds, then whisk until smooth.

  11. Lightly place the madeline face side down in the icing and coat. Lift from the bowl and let the icing set for 10 min. Serve and enjoy!


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