Pistachio Madeleines

Pistachio Madeleines

I started to play tennis again this year. It makes me happy. I’d forgotten how much I enjoyed this sport. At the club where I play here in Paris there’s a team tournament each year, and I decided to participate. Last weekend was our last match, and I wanted to bake something for the girls to snack in between matches. I decided Madeleines were perfect: easy to prepare, easy to transport, they can be kept at room temperature. Plus, they only take 12 minutes to cook, which is kind of ideal if you must leave home at 8 in the morning on a Saturday morning.
Pistachio Madeleines
We lost. But most importantly they loved, loved my pistachio Madeleines. And this made me very happy, as you already know! And in turn I decided to make you and your loved ones happy too.
Pistachio Madeleines
Madeleines are the perfect treat really; small, sweet but not too much, moist, flavoured, buttery. When you add pistachio, well... It’s beyond perfection.
Pistachio Madeleines
Let’s get to it.
Happy Cooking!
Makes 24 madeleines

All-purpose flour 125 g
Baking powder 7 g
Butter 135 g
Sugar 140 g
Cream (heavy) 50 g
Honey 35 g
Eggs 3 u
Salt/span> 2 g<
Pistachio paste 20 g
Pistachio Madeleines
Make "buerre noisette" (brown butter): put the butter in a pot and melt it. Keep heating it until it starts to change to a slightly brownish colour. Then you remove the pot from the stove and set aside. Let it cool down as you prepare the rest of the batter.
Pistachio Madeleines
Sift the flour, the baking powder and the salt. Set aside.
Using a whisk mix the eggs, the sugar and the honey until the mixture is fluffy and it has lightened in colour.
Pistachio Madeleines
Add half of the dry ingredients to the egg/sugar mixture and fold them in gently. Add half of the cream and fold it in. Repeat the same process with the rest of the dry ingredients and the cream.
Pistachio Madeleines
Finally mix 1/5 of the batter into the browned butter and mix until the butter has properly incorporated to the batter. Now you can pour the butter mixture over the batter and fold it in gently.
Cover in plastic wrap and refrigerate overnight.
Once you are ready to bake, pre-heat the oven to 170 degrees Celsius and place a baking tray in the middle rack of your oven.
Pistachio Madeleines
Butter and flour your madeleines mold. Using a spoon or a piping bag (I prefer the latter; it makes it easier and cleaner to work this way) fill the mold with the batter. Don’t over the moulds as the batter will rise in the oven!
Pistachio Madeleines
Place the madeleines tray on the hot tray you previously placed in the oven and bake for about 12 minutes.
Pistachio Madeleines
Bon appétit.
Preparation Time:
Cook Time:
Total Time:
24 madeleines
Calories: 94 cal
Carbohydrate: 12 g
Fat: 4 g
Protein: 1 g
Sodium: 115 mg
Sugar: 8 g
Keywords: madeleines,pistachio,cake
Cuisine: French

Comments (2)

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by |
Saved as a favorite, I love your blog!
Reply from Belula | Tuesday, October 24, 2017

HI!! Thanks so much! So happy to hear this :)

by |
When do you add in the pistachio paste??
Reply from Belula | Sunday, December 15, 2019

Hi sara!
You add the pistachio paste in before the brown butter.
:) Have a nice day!

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