A recipe that's sure to wow dinner party guests, or simply for an indulgent afternoon tea treat!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200 degrees C, gas mark 6. Grease a 12-hole muffin tray and dust generously with flour, tapping out the excess. Melt the butter in a pan over a medium heat. Continue to cook for 4-6 minutes, until the butter turns a caramel colour. Take off the heat immediately.
In a large bowl, combine the flour, ground pistachios, sugar, egg whites and ¾ of the orange zest. Fold in the browned butter and a pinch of salt until combined. Divide the mixture between the 12 muffin holes; bake for 10-12 minutes until firm and golden. Leave to cool for 5 minutes then transfer to a wire rack.
Just before serving, dust with icing sugar, then dollop a little crème fraîche or Greek yogurt on the tops. Scatter over some pistachios and the remaining orange zest before serving.
Typical values per item when made using specific products in recipe
Energy | 987kJ/ 237kcals |
|---|---|
Fat | 16g |
Saturated Fat | 6.3g |
Carbohydrates | 18g |
Sugars | 13g |
Fibre | 1.6g |
Protein | 5.3g |
Salt | 0.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
