Cakes, Cookies, Cookies around the world, Fusion, Persian, Themes

Saffron Rose pistachio Madeleines

Madeleines are these dainty little french cookies, they are actually cakes but called a cookie, I don’t know why.  Anyways, I have always thought that these look pretty, perfect bite size and you don’t need any frosting for these.  I have made these many times for Chai Parties and so on. You don’t need a reason to make these, it can be for a celebration, or because you need something sweet to perk you up or if your boss is being a pain and you want to forget about it. 🙂

You can make savory version, with chocolate, fruits and so much more. I will share a recipe of a savory one I make that goes beautifully with your cheese board or as a part of the brunch spread

Talking about flavor profiles, one of my favorite flavor profiles  is this combination, Saffron, Rose, and pistachio. I am sure I have some Iran/Persian connection from my previous life as I am very easily drawn to it.I think any dessert can be made better using this trinity.

Since I have seen some other pastry with these flavors in a Persian bakery, I have been thinking about making these madeleines with the same, and when I saw something similar in Sweets, I decided to make them for the holidays.

I love saffron and its my favorite spice, I love how it adds gorgeous color and subtle fragrant note to anything you add it to. Rose, I associate it with Royalty and love using it my desserts in recipes like Pistachio tart with Rose-orange blossom custard and I think Pistachio is one of the under used nuts, I use it quite often in recipes like the one above or Pistachio Fig tart or even savory dishes like Leek, Potato, Goat cheese Galette with Pistachio Crust.

I keep saffron water in the fridge and add it to my tea, oatmeal or even yogurt. 

Todays recipe combines all of these favorite flavors, give it a try and I guarantee you will also love them. I love to serve these with a glass of Persian tea or a simple green tea.

This is part of the series I am sharing on the blog, ” Cookies around the world”. Do check out other recipes in this series as well. I will be sharing those recipes soon. 

Saffron Rose Madeleines
Serves 10
A delicious french cookie cake that melts in your mouth
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Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
3 hr
Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
3 hr
185 calories
21 g
60 g
10 g
3 g
6 g
46 g
46 g
12 g
0 g
4 g
Nutrition Facts
Serving Size
46g
Servings
10
Amount Per Serving
Calories 185
Calories from Fat 92
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 60mg
20%
Sodium 46mg
2%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
2%
Sugars 12g
Protein 3g
Vitamin A
6%
Vitamin C
1%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 90 g unsalted butter
  2. 3 tsp honey
  3. 1 pinch saffron
  4. 1 tsp dried rose petals
  5. 2 eggs
  6. 1.5 tsp orange zest
  7. 70 g granulated sugar
  8. 90 g flour
  9. 1 tsp baking powder
  10. 1/8 tsp salt
  11. 1 tbsp Clarified butter(ghee)
  12. 2-3 tbsp Flour
Garnish
  1. 1-2 tbsp melted honey
  2. 2-3 tbsp finely chopped pistachios
Instructions
  1. Melt butter in a sauce pan, add honey as the butter melts.
  2. Dry roast the saffron on a pan slightly, crush into powder.
  3. Add the saffron to the butter
  4. Add the rose petals
  5. Heat the mixture till the honey is dissolved in the butter, let it cool
Batter
  1. Beat the eggs and sugar till they are frothy and sugar is dissolved
  2. Add orange zest and vanilla and whisk again
  3. Sift flour,baking powder and salt.
  4. Add to the egg mixture 1/3 rd at a time
  5. Stir the mixture is just combined, don't overmix
  6. Now add the cooled butter mixture in a steady stream till all is combined
  7. Let the batter rest in the fridge for at least 1 hour or upto 2 days
Baking
  1. Heat the oven at 400F
  2. Brush the madeleine pan well with clarified butter and dust with flour
  3. Fill each of the mold with 1 tbsp batter
  4. Bake for 9-10 mins, till the edges are brown
  5. Turn the pan about half way through the baking time
  6. Take the madeleines out and let them cool
Garnish
  1. Melt the honey in hot water or microwave
  2. Brush the ends of the cooled cookies with melted honey
  3. Roll into crushed pistachios
Adapted from Sweets
beta
calories
185
fat
10g
protein
3g
carbs
21g
more
Adapted from Sweets
Anagha Godbole http://www.anaghagodbole.com/

Please share your feedback if you make them, I would love to hear from you.

Couple of notes:

  • Be mindful of the position of the rack in the oven, you might end up with cakes that are Browned at the bottom and underdone on top.
  • I have used a black metal pan, I would highly recommend it. I felt the browning was better than the silicone ones. Here is the link to the one I got from Amazon, if you buy this, I will get some brownie points.
  • I also used Ghee for brushing the pan, I think it added a beautiful nutty flavor it added.
  • You can make the batter up to 2-3 days ahead of time. You can bake these on the day of, I find this very useful as you don’t have to worry about the dessert on the day of your party.