Madeleines are beautiful “squat, plump little cakes”immortalized by Marcel Proust, and loved by generations. I like to think of them as French biscotti in a sense because they are purrrfect with coffee. Since I baked bunches of them for “French Cafe at Home,” I’ve had a surplus of madeleines on hand, and no lie, I have one every morning dunked in my coffee. What better way to start the day than with cake? I justify it by telling myself I have aaaallllll day to burn those extra calories!
Vanilla madeleines are lovely in and off themselves, but one day I said to myself, “Self, why don’t we make these even better?” So the best way to make anything better is to add chocolate and texture. Enter: Nutella and pistachios.
You will need:
- 3 room temperature eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 stick melted butter (1/2 cup)
- 2 TBS packed brown sugar
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- ungodly amounts of Nutella
- 1/2 cup chopped pistachios
Whip the eggs and the sugar together on high speed until frothy and a light buttery color. Drop in the vanilla.
While your eggs and sugar are whipping up, melt the butter. Set aside.
Combine the flour, baking powder and salt together in a sifter, and working in three batches, sift it into the frothy eggs and sugar. After each third, fold it into the egg/sugar mixture using big strokes. Try not to deflate the egg/sugar mixture as much as possible. After the flour mixture is all incorporated, remove 3/4 cup of the batter to a medium mixing bowl. Pour in the melted butter and whisk together with the separated batter. Then, mix the butter mixture back into the rest of the batter in the larger bowl.
Chill the batter for one hour.
Scoop the Madeline batter into a generously buttered Madeline mold, using a small cookie scoop. About a TBS per mold. Bake at 400 for 8-9 minutes until the edges are just barely browning. You’ll know you made a good Madeline when you see those lovely Madeline humps!
To take them up a notch, after they have cooled, slice the madelines in half and spread a tablespoon of Nutella on top of one half. Put the other half back on top and squeeze it slightly so the Nutella protrudes out the sides. Roll the edges in chopped pistachios, they should stick to the Nutella, and voila! A decadent dessert!