Chocolate-Dipped Madeleines have a nice orange flavor, slightly crispy on the outside and fluffy, buttery on the inside. Then they are dipped in melted chocolate, sprinkle with chopped pistachios to create the perfect dessert for any occasion. These distinctive shell-shape delights are perfect accompaniments with your cup of coffee in the morning or as a tea time snack.
Chocolate Dipped Madeleines
Chocolate-Dipped Madeleines have a nice orange flavor, slightly crispy on the outside and fluffy, buttery on the inside. Then they are dipped in melted chocolate, sprinkle with chopped pistachios to create the perfect dessert for any occasion. These distinctive shell-shape delights are perfect accompaniments with your cup of coffee in the morning or as a tea time snack.
Equipment
- Madeleine pan
Ingredients
- 150 g all-purpose flour sifted plus extra for dusting
- 3 eggs room temperature
- 1/3 cup granulated sugar
- 100 g unsalted butter plus extra for greasing
- 1/2 tsp baking powder
- orange zest from 1 orange
White Chocolate glaze
- 100 g white chocolate
- 2 tbsp olive oil or vegetable oil
- 20 g chopped pistachios
Instructions
- In a small heavy bottomed saucepan, melt 100 g of butter over medium heat, add the freshly zest from one orange, mix well. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
- In your standing mixer, or using a hand mixer, whisk together eggs and granulated sugar until light and thickened about 4 minutes. Sift the flour and baking powder into the eggs in 2 parts and gently fold in using spatula.Slowly pour in the melted butter; mix well to combine, then cover the bowl with plastic wrap and refrigerate for 1 hour.
- When about 15 minutes left in your resting time, prepare the pan and preheat the oven. Take some melted butter and using pastry brush liberally apply it on your pan so that all the indentations are well greased. Once the oven is preheated, scoope about 1 tablespoon of batter into center of each mold. You don't need to spread the batter around, it'll bake out into the shape.
- Bake the madeleines at 375°F for about 12 minutes till the madeleines get hump in the centre that spring back when gently pressed, and the edges start to turn golden brown.
- Remove from the oven and transfer to a wire rack to cool completely. Repeat process, washing the pan and greasing it before baking each batch.
Chocolate Dip:
- Place the chocolate and oil in a microwave-safe bowl. Heat in 30 seconds. Stir well between heating, using the residual heat from the bowl to melt the chocolate. The glaze should be smooth. Dip the bottom of each madeleine into the melted chocolate, then gently dip in chopped pistachios.
- Set finished madeleins on cooling rack for chocolate to harden (about 20 minutes).Let cookies come to room temperature for at least 20 minutes before serving.
Notes
- How to store: Madeleines are best eaten the same day that they are made, ideally within a couple hours. They are at their freshest and fluffiest and melt in your mouth this way. You can store them in an airtight container for 2-3 days at room temperature. Wait for the glaze to set before placing them in the container.
- The recipe can be tweaked to your own liking: The white chocolate can be swapped for dark chocolate, or milk chocolate. If you don’t have any nuts around, not to worry, just cover them with chocolate, that would do.
Tried this recipe?Let us know how it was!