Pistachio Madeleines

Recipe:

Ingredient Notes:

• Nuts. Pistachios give these madeleines their signature flavor, aroma, and, of course, their color. The vibrancy of the tint depends on the nuts themselves. Keep in mind that roasted pistachios tend to lean toward yellow tones but offer a more intense flavor, while raw pistachios provide a brighter, greener hue.
  • Variation: You can easily swap the pistachios for hazelnuts or almonds.
• Butter. Use high-quality butter with at least 80% fat content. Traditionally, the butter isn’t just melted; it’s cooked until it develops a characteristic nutty aroma — what the French call beurre noisette (brown butter).
• Eggs. This recipe is based on Medium (EU) or Large (US) eggs, weighing approximately 50–55g each without the shell.
• Sugar. Regular granulated white sugar is more than enough here.
• Flour. Standard all-purpose flour with about 10% protein works perfectly.

Let’s start cooking!

Grind the pistachios in a food processor.

Melt the butter, then simmer it briefly until it turns golden brown and develops a light, nutty aroma.

Pour the butter into a bowl and let it cool to room temperature.

Lightly beat the eggs with the sugar.

Then, add the flour, sifted with baking powder and salt; the ground pistachios; and the cooled butter mixture. Mix well.

Refrigerate the batter for 1-2 hours (or preferably overnight, if you want that characteristic hump), then spoon the batter into the madeleine pan, filling each mold three-quarters full.

Bake in a preheated 180 °C (350 °F) oven for about 12-14 minutes.

Serve warm or completely cooled.

Enjoy!

This Pistachio Madeleines recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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