1,479 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.

114 K 2× 3.4/5 (7 reviews)

1 hour 40 min. difficulté

Easy

3.25 €

180 madeleines

5 Ingredients

Last modified on: March 10^th 2019

For this recipe: I want to make it (288×) I made it (325×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 180 madeleines, you will need:

1 600 g icing sugar
2 300 g flour
3 600 g egg white
4 300 g pistachio powder or paste
5 600 g noisette butter
Total weight: 2,400 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 600 g icing sugar and 300 g flour into a bowl and mix with a whisk.

Stage 2 - 3 min.

Add 600 g egg white and whisk in.

Stage 3 - 3 min.

Add 300 g pistachio powder or paste and mix again.

Stage 4 - 3 min.

Pour 600 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	90 RDI=40 %	970 RDI=90 %	700 RDI=110 %	9,390 RDI=470 %	39,300 RDI: 470 %
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 180 madeleines : 9.70 €
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

Surf and turf club sandwich

This is a rapid club sandwich recipe that combines the taste of the sea (sardines in oil) with the terrestrial flavour of fried bacon. The two are accompanied by a layer of cream cheese with herbs.
September 10^th 201740 K4.3 25 min.

Cooking sugar

Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3^rd 2019495 K4.9 45 min.

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
October 7^th 20131.44 M3 35 min.

How to grill salmon well

This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
October 13^th 2010477 K4.3 25 min.

How to make fleur de sel (salt flakes)

French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4^th 2011240 K 43.9 1 hour 7 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.