1,515 easy and fully explained recipes, with +66K photos and 78 videos

Pistachio madeleines

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

121 K 2× 3.4/5 (7 reviews)

1 hour 40 min. difficulté

Easy

3.25 €

30 madeleines

5 Ingredients

Last modified on: March 10^th 2019

For this recipe: I want to make it (445×) I made it (482×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 30 madeleines, you will need:

1 100 g icing sugar
2 50 g flour
3 100 g egg white
4 50 g pistachio powder or paste
5 100 g noisette butter
Total weight: 400 grams

Change these quantities to make:

20 madeleines 30 madeleines 60 madeleines 120 madeleines 180 madeleines

Change measures:

Metric

Metric weight Metric volumes

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 100 g icing sugar and 50 g flour into a bowl and mix with a whisk.

Stage 2 - 3 min.

Add 100 g egg white and whisk in.

Stage 3 - 3 min.

Add 50 g pistachio powder or paste and mix again.

Stage 4 - 3 min.

Pour 100 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	20 RDI=6 %	160 RDI=20 %	120 RDI=20 %	1,560 RDI=80 %	6,550 RDI: 80 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 30 madeleines : 1.65 €
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

Tartiflette

A personal version of a classic recipe from Savoy.

September 16^th 2019618 K 14.6 1 hour 30 min.

How to keep a tart pastry case crisp

The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner".

June 12^th 2013176 K4.7 1 hour

Tea and white chocolate biscuits

This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.

September 11^th 2018147 K4.8 4 hours 10 min.

Panettone

Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...

April 15^th 2020152 K5 1 day 1 hour 20 min.

Loaf for "les filles'"

This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours.

December 30^th 201983 K4.6 4 hours 6 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.