Pistachio and Cardamom Madeleines
I've been on a bit of a journey with this recipe over the past few weeks.
I bought a madeleine tin a couple of years ago with the best intentions, but it ended up at the back of my baking cabinet and, up until recently, remained unused and unloved.
At first, I didn’t know why it had taken me so long to make them; so simple and deliciously light - but wait, they seemed to be missing that all important scallop pattern synonymous with these delicate cakes.
Convinced I must have done something wrong, I tested then again (and again) with the same results. After a lot of frustration, (and three dozen failed madeleines) I decided it must be the tin.
I know a craftsman should never blame his/her tools, but I went in search of a new madeleine tin, and found a great one. From here on, my madeleines were exactly as they should be - with wonderfully distinct and delicate shell like contours.
So, after all of that, I finally have a tried and (extremely well) tested recipe to share.
If you have the right tin, this recipe is incredibly quick and easy.
If you like you madeleines with that classic ‘hump’ then you can rest the batter in the fridge for an hour before baking, but you can skip this step for express madeleines.
I’d also recommend piping the batter into your tin for ease but you can use a tablespoon if you prefer.
And finally, I'd recommend eating as soon as possible with a cup of tea - I know I sure need one.