1,509 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.

119 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

For this recipe: I want to make it (420×) I made it (457×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

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 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=9 %	320 RDI=20 %	230 RDI=30 %	3,130 RDI=120 %	13,100 RDI: 120 %
Per 100 g	3 RDI=1 %	40 RDI=3 %	30 RDI=3 %	390 RDI=10 %	1,640 RDI: 10 %
Per madeleines	0	5 RDI=0 %	3 RDI=0 %	50 RDI=2 %	220 RDI: 2 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to 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)

Other recipes you may also like

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.22 M 23.8 6 hours 30 min.

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8^th 2025532 K 14.5 2 hours 50 min.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30^th 2021446 K4.6 5 hours 30 min.

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010394 K4 6 hours 30 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer.
July 14^th 2025514 K4.6 12 hours 60 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.