{"id":14387,"date":"2020-11-11T13:15:01","date_gmt":"2020-11-11T07:45:01","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14387"},"modified":"2024-09-16T03:30:57","modified_gmt":"2024-09-15T22:00:57","slug":"cardamom-pistachio-madeleines","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cardamom-pistachio-madeleines\/","title":{"rendered":"Cardamom Pistachio Madeleines"},"content":{"rendered":"\n

Soft, and moist with crispy edges, the cardamom pistachio madeleines<\/strong> were a lovely and addictive experiment. Who knew French tea cakes would take so well to exotic festive flavors?<\/p>\n\n\n

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\"Cardamom<\/figure>\n<\/div>\n\n\n

Once I got the tricks to making perfectly \u2018humped,\u2019 buttery ribbed madeleines (more on this later), I never looked back. I\u2019ve baked them in a world of flavors. Seriously, from lavender to chocolate and everything in between.<\/p>\n\n\n\n

With Diwali knocking on our doors, I wanted to try them with Indian flavors. So, I sorta kinda took inspiration from my orange semolina almond cake<\/a> for the base and then built up from there. <\/p>\n\n\n\n

The combination of semolina (suji) and almond meal is always a winner. Married to the nutty pistachio and aromatic cardamom (which I used in hefty amounts); they made the madeleines sumptuous - almost reminiscent of Indian mithai.<\/p>\n\n\n\n

\"Cardamom<\/figure>\n\n\n\n

How Can I Make Cardamom Pistachio Madeleines?<\/h2>\n\n\n\n

Since I was making the cardamom pistachio madeleines for Diwali, mawa was a must. <\/p>\n\n\n\n

What is mawa<\/em>? It is evaporated milk solids, also known as khoya. It is used copiously in Indian sweets. <\/p>\n\n\n\n

But I didn\u2019t feel like making an effort to either prepare it at home or buy it. So, I made do with milk powder<\/strong> to a surprisingly delicious result. <\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n