Pistachio madeleines
A recipe from
cooking-ez.com107K 23.4 March 10th 2019
For 60 madeleines, you will need:
Times:
Preparation | Resting | Cooking | Start to finish |
---|
24 min. | 1 hour | 15 min. | 1 hour 39 min. |
Step by step recipe
1 | Sieve 200 g icing sugar and 100 g flour into a bowl and mix with a whisk. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-1.webp) |
2 | Add 200 g egg white and whisk in. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-2.webp) |
3 | Add 100 g Pistachio powder or paste and mix again. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-3.webp) |
4 | Pour 200 g Noisette butter into the mixture... | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-5.webp) |
5 | ...and mix thoroughly. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-6.webp) |
6 | Pour the mixture into madeleine moulds and leave to rest for 1 hour in the fridge. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-7.webp) |
7 | Preheat the oven to 200°C (390°F) and bake the madeleines for 10 to 15 minutes.
Leave to cool on a wire rack. | ![Pistachio madeleines : etape 25 Pistachio madeleines : etape 25](/images/recettes/desserts/petits_gateaux/504-0.webp) |
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.
July 23th 2024.
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