For this madeleine recipe, we’ve added brown butter and lemon myrtle for a rich, zingy twist on the French staple. The little shell-shaped sponge cakes have never looked better.
Ingredients
Method
1.Cook butter in a small saucepan over high heat until nut-brown (3-4 minutes); set aside to cool.
2.Finely process flour, pistachios, baking powder and lemon myrtle in a food processor until combined. Whisk eggs, sugar, lemon zest and a pinch of salt in an electric mixer until pale and fluffy (3-4 minutes). Fold in flour mixture until just combined. Fold in cooled brown butter until well combined. Refrigerate batter for 2 hours or overnight to rest.
3.Bring madeleine batter to room temperature. Preheat oven to 180˚C. Grease and flour two 12-hole madeleine tins. Divide mixture between tins. Bake until tops are domed and spring back when pressed lightly (8-10 minutes). Remove from oven and turn out madeleines onto a wire rack.
4.To serve, dip half the madeleines in melted white chocolate and scatter with extra pistachios.
