This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
1 hour 40 min.
Easy
3.25 €
60 madeleines
5 IngredientsLast modified on: March 10th 2019
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.
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.
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.
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.
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=46 % | 323 RDI=122 % | 233 RDI=319 % | 3,129 RDI=156 % | 13,100 RDI: 156 % |
| Per 100 g | 3 RDI=6 % | 40 RDI=15 % | 29 RDI=40 % | 391 RDI=20 % | 1,638 RDI: 20 % |
| Per madeleines | 0 | 5 RDI=2 % | 3 RDI=5 % | 52 RDI=3 % | 218 RDI: 3 % |
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
Like these other recipes: Chocolate madeleines, Coconut tuiles, Calissons, Viennese Shortbread, X-Files cookies, ... See them all 64
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Chestnut cake, Clafoutis batter, Lemon and lime cakes, Grapefruit moelleux, ... See them all 9
Egg white
Like these other recipes: Two-coloured chocolate-orange tart, Amaretti almonds and lemon, Walnut paste, Verrine of avocado mousse and crab, Nougat, ... See them all 55
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Pistachio "Financiers", Pistachio confectioner's custard, Pistachio panna cotta with custard, Pear, grapefruit and pistachio tart, ... See them all 12
Other recipes you may also like
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise. September 17th 201487 K4 45 min.
Panzanella
Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version. October 16th 202235 K 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017441 K3.5 15 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve. February 21th 2011149 K5 2 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe