Piastachio and rose Madeleines

I am so in love with these little sponges. They’re so dainty and delicate (quite the opposite of me!) The little shell shapes are so pretty.
I’d never thought of making them before (I’d assumed that they were hard, I was wrong) but then I stumbled upon a brand new French Madeleine pan at a thrift store and I knew that it had to come home with me.
The pistachio and rose flavours are delicious, a perfectly fragrant and sweet match. I do recommend using the chocolate on them, the bitter edge it brings turns these into perfect petit fours.

Piastachio and rose Madeleines

Ingredients
makes 15

65g shelled unsalted pistachios
70g plain flour
100g sugar
100g butter, melted
1 eggs yolk and 2 whites
1 tbsp rosewater

50g ish dark chocolate to decorate (optional)
icing sugar

Piastachio and rose Madeleines

Pre-heat your oven to 190°c and grease a Madeleine tin with a little bit of the melted butter before giving them a very light dusting with a little flour.
Toast the pistachios a little in a dry frying pan. Grind them up in food processor so that they are pretty fine. Mix the ground nuts together with the flour and sugar in a large mixing bowl.
In a separate bowl or jug whisk together the butter, egg yolk and rosewater before folding this into the dry mixture.
Using a clean bowl and whisk, whip up the egg whites until they hold a stiff peak and then carefully fold them into the batter. Use a large metal spoon so that you don’t lose too much air from the eggs.
Put a dollop of the batter into each of the cavities of the Madeleine pan, it should spread out to evenly fill them as it cooks.
Bake the little sponges for 15 minutes, they should have risen and be lightly golden once they are baked. Remove them from the tin and let them cool on a wire rack whilst you melt the chocolate to decorates them. Use a pastry brush to lightly coat the un-patterned side of the sponges and leave this to set before flipping them over and dusting with a little icing sugar.

pistachio and rose madeleines