Pistachio madeleines

Step by step recipe:

  1. 5 min.Pistachio madeleines : Photo of step #1
    Sieve 200 g icing sugar and 100 g flour into a bowl and mix with a whisk.
  2. 3 min.Pistachio madeleines : Photo of step #2
    Add 200 g egg white and whisk in.
  3. 3 min.Pistachio madeleines : Photo of step #3
    Add 100 g Pistachio powder or paste and mix again.
  4. 10 min.Pistachio madeleines : Photo of step #4
    Melt 200 g butter over low heat until it boils, then continue heating until the boiling has almost stopped (this is what we call 'noisette' butter, due to the hazelnut smell it gives off at this stage).

    Remove from the heat and stand the bottom of the pan (be careful, it will be very hot!) in cold water (in the sink, for example) to cool the butter.
  5. 3 min.Pistachio madeleines : Photo of step #5
    When cool, pour the butter through a very fine strainer into the mixture...
  6. 10 min.Pistachio madeleines : Photo of step #6
    ...and mix thoroughly.
  7. 1 hourPistachio madeleines : Photo of step #7
    Pour the mixture into madeleine moulds and leave to rest for 1 hour in the fridge.
  8. 15 min.Pistachio madeleines : Photo of step #8
    Preheat the oven to 200°C (390°F) and bake the madeleines for 10 to 15 minutes.

    Leave to cool on a wire rack.

Remarks:

Use pistachio paste rather than powder, if possible, as the smooth texture helps it to mix easily into the madeleine batter.

These proportions are to make a set number of small madeleines. It will make half the quantity of large madeleines: 60 small madeleines = 30 large.

Source:

After Joel Robulchon.

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