Eggless Saffron Pistachio Halwa Madeleines
Simple, staple ingredients and oh-so-festive, these Eggless Saffron Pistachio Halwa Madeleines are small treats perfect for tea time. Dip them into dark chocolate or perhaps white chocolate, else serve them as they are, fresh out of the oven. They are delicious warm when the flavours really play their magic, and great at room temperature too.
Ingredients
Dry mix
- 40 g almond meal
- 100 g all purpose flour
- 1 tsp baking powder
- Pinch salt
- 2 tbsp chopped pistachios
Wet mix
- 120 ml milk room temperature
- 100 g honey
- 70 g Ghee/ clarified butter melted, tepid
- pinch Generoussaffron
To dip
- 50 g dark couverture chocolate melted
- 2 tbsp finely chopped pistachios
Instructions
- Preheat the oven to 180C degrees.
- Sparingly grease a 12 mold madeleines pan with ghee, and dust with flour.
- In a large bowl, sift the almond meal, all purpose flour, salt and baking powder. Stir through the chopped pistachios.
- ln another larger bowl, heat the ghee slightly {microwave for 30 seconds} and steep the saffron in it. Whisk in the honey, followed by the milk.
- Stir the dry mix into the wet mix, stand for 5 minutes, then ladle into the mold.
- Bake for 18-20 minutes until a toothpick tester comes out clean.
- Turn gently onto a cooling rack, and cool completely.
- Dip into melted dark chocolate and finely chopped pistachios if desired, then leave to set.