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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.

125 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

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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 %

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 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.

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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 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

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