Pistachio & orange madeleines

• butter↗100g 100g

  melted, plus extra for greasing

• plain flour↗85g 85g

  plus extra for dusting

• pistachio↗50g 50g
• crystallised orange peel or mixed peel↗25g 25g
• golden caster sugar↗100g 100g
• whole large egg↗1 1

  separated, plus 1 large egg white

• orange blossom water↗1 tbsp 1 tbsp
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.

2. 2

   Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).

3. 3

   Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.

4. 4

   Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.

5. 5

   Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.