This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
1 hour 40 min.
Easy
3.25 €
60 madeleines
5 IngredientsLast modified on: March 10th 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.
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.
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.
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.
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 % |
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)
Egg white
Like these other recipes: Pistachio "Financiers", Succès praliné (praline meringue), Meringues, Hazelnut and orange cake, Yvetot Douillons, ... See them all 54
Icing sugar
Like these other recipes: Royal icing, Linzer torte, Coconut "croute à thé", Diamond biscuits, Amiens macaroons, ... See them all 63
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Pancake batter, Chestnut cake, Lemon and lime cakes, Génoise (Genoa sponge), ... See them all 9
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Paris flan filling, Sicilian Epiphany Pie, Pistachio shortbread biscuits, Pistachio tiramisu, ... See them all 12
Other recipes you may also like
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025147 K4.5 15 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025357 K5 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010244 K4.6 25 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe