1,561 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pistachio madeleines

Name: Pistachio madeleines
Prep time: 1 h 24 min
Cook time: 15 min
Total time: 1 h 39 min
Yield: 60 madeleines
Cuisine: French
Ingredients: 200 g icing sugar; 100 g flour; 200 g egg white; 100 g pistachio powder or paste; 200 g noisette butter

Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.

129 K 2× 3.4/5 (7 reviews)

1 hour 40 min. difficulté

Easy

3.25 €

60 madeleines

5 Ingredients

Last modified on: March 10^th 2019

For 60 madeleines, you will need:

1 200 g icing sugar
2 100 g flour
3 200 g egg white
4 100 g pistachio powder or paste
5 200 g noisette butter
Total weight: 800 grams

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 15 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Sieve 200 g icing sugar and 100 g flour into a bowl and mix with a whisk.

Stage 2 - ⌛ 3 min.

Add 200 g egg white and whisk in.

Stage 3 - ⌛ 3 min.

Add 100 g pistachio powder or paste and mix again.

Stage 4 - ⌛ 3 min.

Pour 200 g noisette butter into the mixture...

Stage 5 - ⌛ 10 min.

...and mix thoroughly.

Stage 6 - ⌛ 1 hour

Pour the mixture into madeleine moulds and leave to rest for 1 hour in the fridge.

Stage 7 - ⌛ 15 min.

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.

Keeping: A few days in an airtight tin.

Source: After Joel Robulchon.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	320 RDI=30 %	230 RDI=40 %	3,130 RDI=160 %	13,100 RDI: 160 %
Per 100 g	3 RDI=1 %	40 RDI=4 %	30 RDI=4 %	390 RDI=20 %	1,640 RDI: 20 %
Per madeleines	0	5 RDI=1 %	3 RDI=1 %	50 RDI=3 %	220 RDI: 3 %

Possible allergens in this recipe: Gluten, egg, Nuts, milk

How much will it cost?

For 60 madeleines : 3.25 €
Per madeleines : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017959 K 54 20 min.

Pasta with mustard-cream sauce

Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.

June 14^th 202065 K 20 min.

Gingerbread

Maybe this recipe will bring back memories.

February 21^th 2011301 K4.2 1 hour 4 min.

Express apple tart

A fine apple tart, very quick to make.

April 8^th 2020384 K 24.6 55 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.69 M 74.3 4 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

I just made these - they were easy to make (I used the purchased pistachio paste from King Arthur Flour)...but the pistachio flavor was not as pronounced as I would like....next time I might add a couple of drops of either almond or pistachio extract.
Posted by Lisa may 24^th 2017 at 01:19 n° 2
Oh how I adore Madeleines, jh. I especially like the use of the pistachio paste. Why have I never thought of that, lol...Thank you so much for sharing and a very Happy New Year to you and yours!!! Louise:)
Posted by Louise january 6^th 2013 at 15:02 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.