Eggless Saffron Pistachio Madeleines

Eggless Saffron Pistachio Madeleines

I had so much fun making these. They are super easy and are so incredibly pretty. I obviously don't have a madeleine mold and ended up using these cute flower molds that I have had for a long time. Photographing these were so satisfying, just as satisfying as eating them!! Enjoy these and do share your comments and pictures.

INGREDIENTS

  

Dry mix

• 40 g almond meal
• 100 g all purpose flour
• 1 tsp baking powder
• Pinch salt
• 2 tbsp chopped pistachios

Wet mix

• 120 ml milk room temperature
• 100 g honey
• 70 g Ghee/ clarified butter melted, tepid
• pinch Generous saffron

To dip

• 50 g dark couverture chocolate melted
• 2 tbsp finely chopped pistachios

INSTRUCTIONS

 

• Preheat the oven to 180C degrees.
• Sparingly grease a 12 mold madeleines pan with ghee, and dust with flour.
• In a large bowl, sift the almond meal, all purpose flour, salt and baking powder. Stir through the chopped pistachios.
• ln another larger bowl, heat the ghee slightly {microwave for 30 seconds} and steep the saffron in it. Whisk in the honey, followed by the milk.
• Stir the dry mix into the wet mix, stand for 5 minutes, then ladle into the mold.
• Bake for 18-20 minutes until a toothpick tester comes out clean.
• Turn gently onto a cooling rack, and cool completely.
• Dip into melted dark chocolate and finely chopped pistachios if desired, then leave to set.

Recipe courtesy of Passionate about baking.

Until next time XOXO