Pillowy and fragrant madeleines made with all the goodness of olive oil, instead of using butter. Less crumbly and more springy with all the delicious aroma.
You will need a madeleine pan, we used a non-stick silicone one. Pans made of various metals come in all different sizes. If you own one of these gorgeous kitchen tools just give it a light brush of olive oil and a light dusting of flour to keep your batter from sticking.
makes about 18 madeleines
80g all purpose white flour, sifted
2 lrg. eggs
zest of half of one lemon
25ml fresh squeezed lemon juice
1 tsp vanilla paste (or extract)
pinch of unprocessed sea salt
1 tsp baking powder
Decorate by first dipping an edge in 40g melted white chocolate and then into a small bowl of finely chopped pistachios
Preheat your oven to 180 degrees Celsius.
Lightly brush your non-stick madeleine pan with some olive oil.
Place your eggs and the sugar in a large bowl and beat with a hand mixer until light and fluffy and until the sugar is dissolved. Then mix in the olive oil and the freshly squeezed lemon juice. Add in the vanilla extract and the lemon zest.
Use a spatula or wood spoon to lightly mix in by hand your dry ingredients of flour, baking powder and salt. Do not overmix.
Fill your madeleines tray to 2/3 of every cavity full.
Place in the middle of the oven. Every madeleine pan is slightly different in size, so what we are looking for is that the madeleines are slightly browned around the edges and when a skewer is placed in their center for about 30 seconds, it comes out clean when pulled out. The time can vary from about 9 min to about 14 min depending on the size of your pan.
Remove the baked madeleines from the pan and allow to cool. In the meantime melt your white chocolate in a small pan (you may need to add a tablespoon of milk to get it to become liquid). Dip each madeleine edge into the melted white chocolate and then into a small bowl of finely chopped pistachios.