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Pistachio madeleines

Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
128 K 2× 3.4/5 (7 reviews)
Grade this recipe:
duree1 hour 40 min. difficultéEasy prix3.25 € pour combien60 madeleines ingredients5 Ingredients
Keywords:
Last modified on: March 10th 2019
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For 60 madeleines, you will need:
Change these quantities to make:
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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.
Pistachio madeleines : Stage 1
Sieve 200 g icing sugar and 100 g flour into a bowl and mix with a whisk.
Stage 2 - ⌛ 3 min.
Pistachio madeleines : Stage 2
Add 200 g egg white and whisk in.
Stage 3 - ⌛ 3 min.
Pistachio madeleines : Stage 3
Add 100 g pistachio powder or paste and mix again.
Stage 4 - ⌛ 3 min.
Pistachio madeleines : Stage 4
Pour 200 g noisette butter into the mixture...
Stage 5 - ⌛ 10 min.
Pistachio madeleines : Stage 5
...and mix thoroughly.
Stage 6 - ⌛ 1 hour
Pistachio madeleines : Stage 6
Pour the mixture into madeleine moulds and leave to rest for 1 hour in the fridge.
Stage 7 - ⌛ 15 min.
Pistachio madeleines : Stage 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.
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 recipe30 RDI=10 %320 RDI=30 %230 RDI=40 %3,130 RDI=160 %13,100 RDI: 160 %
Per 100 g3 RDI=1 %40 RDI=4 %30 RDI=4 %390 RDI=20 %1,640 RDI: 20 %
Per madeleines05 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
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)
Icing sugar
Icing sugar

Like these other recipes: Nanou's chocolate cake, Gâteau Nantais, Walnut short bread, Oat financiers for Louise, Brioche slices with almond cream, ... See them all 62

Noisette butter
Noisette butter

You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Pistachio "Financiers", Chocolate madeleines, Lemon and lime cakes, Grapefruit moelleux, ... See them all 9

Egg white
Egg white

Like these other recipes: Meringues, Swiss meringues, Like MaronSui's, Almond tuiles, Almond macaroon cake, ... See them all 53

Pistachio powder or paste
Pistachio powder or paste

You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Pistachio confectioner's custard, Pistachio "Financiers", Paris flan filling, Pistachio tiramisu, ... See them all 12

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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 24th 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 6th 2013 at 15:02 n° 1

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