Madeleines with a hint of orange blossom taste amazing with your cup of tea. They are both light and fragrant.
I used a mixture of honey and sugar for this recipe. I also topped the madeleines with whipped greek yogurt to make them look pretty even though they stand out in terms of taste and texture. However, the drizzle added to the taste and texture.
Even though I choose to whisk manually and ended up involving my better half in the process, the final result made me happy. You can use an electric food processor to make your life easier.
Here is the recipe for the madeleines and the drizzle. The drizzle is optional.
Preparation time: 20 minutes + 4 hours resting
Makes : 12
Baking time: 6-8 minutes
- All-purpose flour 20 gms
- whole wheat flour 80 gms
- Butter 70 gms
- Eggs 2 (large)
- Honey 30ml
- Sugar 30 gms
- Orange blossom water 15 ml
- Baking powder 1/2 tsp
- Greek yogurt 2 tbsp + water
- Honey 1 tbsp
- Orange blossom water 1 tbsp
- Melt the butter and, in the meantime, beat the eggs with honey and sugar.
- Beat till you get a pale yellow mixture. It is a little tricky with hand, but you could use a food processor.
- Now once the butter is cooled down, slowly add it to the egg mixture and mix.
- Sieve the flour with baking powder. Slowly add the dry ingredients to the wet mix. Add in the orange blossom water and mix to combine everything.
- Let the mixture rest for 4 hours. Grease the Madeline pan and pour the batter to cover 4/5th of the mold, so there is room for them to rise.
- Bake at 180 degrees for 5 minutes. Do the skewer test.
For the drizzle
- Whisk everything together. Add water slowly to get the required consistency.
- Once the madeleines cool down, pour the drizzle. Top with crushed pistachios and rose petals.
Note: if you don’t want to make the drizzle just add 5 ml more orange blossom water to the madeleines batter.