A coating of dark chocolate and pistachios dresses up this orange-scented classic French cookie.
This recipe makes 24 madeleine cookies. Depending on the number of cavities in your pan, make sure to divide the butter accordingly so you can evenly grease the pan for each batch. Cookie batter can be kept in the refrigerator covered for up to 3 days.
If you don't have a microwave, don't fret! A double boiler will do the trick. Place a heatproof bowl over a pot of simmering water, and stir with a heatproof spatula. Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 3 eggs from your refrigerator. Since you will be making multiple batches of cookies, reserve 2 tablespoons of butter and 1 tablespoon of flour, to be used in step 3 and subsequent batches. In a small heatproof bowl, melt the remaining butter (10 tablespoons) in 15 second increments in a microwave.
In a large bowl, using an electric mixer, whip sugar, eggs, and salt on medium-high speed until pale and thick, about 8 to 10 minutes. Using a spatula, stir in the orange blossom water. Add the remaining flour and melted butter, alternating each, and folding gently (do not stir). Use a “down-across-up-and-over” motion to do this, ensuring the batter stays airy.
Cover the bowl with plastic wrap and refrigerate for 45 minutes. Preheat oven to 375°F. Using reserved ingredients, butter and flour each cavity of the madeleine pan. Spoon about 1 tablespoon of cold batter into each cavity. Bake for 9 to 11 minutes, or until the edges are golden brown and the tops no longer look wet.
Remove from oven and cool on a wire rack. Use the tip of the knife to loosen madeleines from pan. Once the cookies have cooled slightly, transfer to wire rack. Wash pan and repeat step 3.
Using a cutting board and small knife, chop pistachios as desired for garnish. You can create pistachio “dust” by chopping finely, or use small chunks. In a heatproof bowl, melt the chocolate in a microwave in two (or three) 15-second increments, stirring each time.
Prepare a non-stick surface (like wax paper) for final cookies. Dip each madeleine into chocolate. Decorate with pistachio pieces and set onto non-stick surface to dry. Enjoy dunked into afternoon tea!