Our Pistachio Madeleine Christmas Tree is a stunning centrepiece that’s sure to wow your guests this Christmas!
Recipe
Pistachio Madeleine Christmas Tree
Rated 5.0 stars by 1 users
Author:
Sugarandsyrup
Servings
10-20
Prep Time
15 minutes
Cook Time
30 minutes
Our Pistachio Madeleine Christmas Tree is a stunning centerpiece that’s sure to wow your guests this Christmas!
Ingredients
For the Pistachio Madeleines:
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250g Butter, melted and completely cooled (plus extra for greasing)
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5 Eggs
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250g Tate & Lyle Caster Sugar
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5 tsp Honey
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250g Self-Raising Flour
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2 heaped tbsp Pistachio Butter
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1 tsp Green Food Colouring (adjust as needed for desired shade)
For the White Chocolate Dip:
-
200g White Chocolate
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100g Crushed Pistachios (for sprinkling)
Directions
For the Pistachio Madeleines:
- Preheat the Oven: Preheat to 200°C (180°C for fan ovens).
- Grease the Tin(s): Grease the holes of your madeleine tin(s) with melted butter. Each tray holds nine madeleines, and you must bake in batches.
Mix the Batter
- In a large mixing bowl, beat the eggs, caster sugar, and honey with an electric whisk until the mixture is pale, fluffy, and has tripled in volume.
- Sift the self-raising flour with a pinch of salt, then gently fold it into the egg mixture until combined—avoid overmixing.
- Add the pistachio butter and green food colouring, folding gently until fully combined.
- Finally, fold in the cooled melted butter carefully until the batter is smooth and uniform.
Bake the Madeleines
- Spoon the batter evenly into the prepared tin(s), filling each hole about three-quarters full.
- Bake for 8-10 minutes, until the madeleines are puffed and lightly golden.
- Once baked, transfer the madeleines to a cooling rack.
- Repeat until all 45 madeleines are baked.
Prepare the White Chocolate Dip
- Melt the Chocolate: Place the white chocolate in a heatproof bowl over a pot of simmering water (or melt in the microwave in 20-second intervals, stirring each time) until smooth.
- Dip and Decorate: Dip the top of each cooled madeleine in the melted chocolate, then sprinkle with crushed pistachios for a festive touch.
- Set the Chocolate: Place the dipped madeleines on parchment paper to set.
Assemble the Christmas Tree
- Position the foam cone on a stable surface for building the tree.
- Starting at the base of the cone, attach each madeleine with a toothpick, pressing it firmly into the cone to secure it.
- Work in layers, moving upwards and angling each row slightly to overlap like tree branches. Adjust toothpick angles for stability, keeping a consistent spacing between madeleines for an even look.
- Spray the shortbread star with lustre spray until evenly covered.
- Place the lustre-covered shortbread star at the top of the cone as the tree topper. Enjoy!