John Myers
Contents
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Ingredients
For 2 silicone molds for mini madeleines of 20 pieces:
- 100 g Butter
- 1 Egg size M
- 90 g Sugar
- 1 pinch Salt
- 120 g Wheat flour type 405
- 0,5 tsp Baking powder, about 2 g
- Grated zest of 1 untreated orange
- Possibly softened butter and flour for the pan
For the glaze:
- 120 g Powdered sugar
- 1,5 tbsp Orange juice
- Chopped pistachio nuts
Instructions
- Melt the butter in a small saucepan over medium heat, do not overheat!). Then let it cool down. Grease the wells of the pan with butter and dust with flour, chill.
- Mix the egg, sugar and salt until frothy.
- Mix flour with baking powder and sieve onto the egg mixture. Then fold in quickly with a spatula. Stir the grated orange peel into the still liquid butter and slowly pour the mixture into the batter. Mix everything thoroughly. Then cover and let the dough rest in the refrigerator for about 1-2 hours.
- Preheat the oven to 200 ° C (circulating air: 180 ° C). Pour half of the dough into the wells of the pan and bake on the middle rack for about 8-10 minutes, until the mini madeleines are lightly brown.
- Take the baking pan out of the oven and let the mini madeleines cool down a little; then remove from the mold and let cool down completely on a wire rack.
- Pour the remaining dough into the wells of the pan and bake in the same way.
- For the icing, stir in the icing sugar and orange juice until smooth and brush the mini madeleines with it on both sides, sprinkle with chopped pistchios. Let dry on a wire rack.
Nutrition
Serving: 100gCalories: 456kcalCarbohydrates: 60.7gProtein: 0.2gFat: 23.6g
