Strawberry Pistachio Madeleines

Servings: 12

Total time: 1 Hour

INGREDIENTS

For cookies:
⅓ cup cake flour
½ teaspoon baking powder
¼ teaspoon Diamond Crystal® Baking Salt
1 large egg (room temperature)
¼ cup granulated sugar
1 ½ tablespoons finely ground pistachios (plus more roughly chopped, for topping)
3 ½ tablespoons unsalted butter (melted and cooled, plus more for greasing pan.)
For chocolate shell:
3 ounces white chocolate (chopped)
1 tablespoon unsalted butter (softened)
2 teaspoons finely ground freeze-dried strawberries (plus more for dusting)

DIRECTIONS

For cookies:

Sift together flour, baking powder and baking salt in small bowl. Set aside.
Whisk together eggs and sugar in large bowl until sugar is dissolved. Gently fold in flour mixture and pistachios until just combined. Mix in butter until smooth. Cover batter and refrigerate for at least 2 hours or overnight, until firm. Lightly grease madeleine pan with butter and flour lightly.
Place pan in freezer.

Preheat oven to 375°F. Spoon batter evenly into prepared pan, filling each mold about ¾ full. Top
each evenly with additional pistachios. Bake until tops of cookies are almost fully domed, about
4-5 minutes. Reduce oven heat to 350°F and bake for an additional 3-4 minutes or until edges
are golden brown and centers spring back when lightly touched.

Remove from oven and immediately remove madeleines from pan. Transfer to wire rack to cool completely. Clean and dry pan for future use.

For chocolate shell:

Melt 2 ounces of white chocolate and butter together in heat proof bowl set over simmering water, stirring until smooth. Remove chocolate mixture from heat and wipe bottom of bowl with kitchen towel to remove any excess moisture. Stir in remaining chocolate until completely smooth, about 5 minutes. Add in freeze-dried strawberries and mix until combined.
Fill one mold of clean madeleine pan about half way with white chocolate mixture. Gently press madeleine cookie into mold until chocolate reaches top edge of mold. Repeat with remaining chocolate and cookies.

Freeze cookies for about 10 minutes or until chocolate is set. Madeleines should slide out of their mold easily. Dust with additional freeze-dried strawberries and serve.

Tip: Store madeleines at room temperature in an airtight container for up to 7 days