Pistachio Madeleines
There’s something undeniably charming about madeleines. Their delicate shell shape, buttery crumb, and light sweetness make them a timeless treat. But have you tried them with pistachios? These Pistachio Madeleines take the classic French pastry to a whole new level with a rich, nutty flavor and a hint of elegance.
Perfect for afternoon tea, brunch, or as a thoughtful homemade gift, these madeleines are surprisingly easy to make. With a few simple ingredients and a little love, you can bring a taste of France to your kitchen. Let’s get baking!
Why You’ll Love These Pistachio Madeleines
These madeleines are a delightful twist on the traditional recipe. The addition of finely ground pistachios adds a unique flavor and a subtle green hue that makes them as beautiful as they are delicious.
They’re also incredibly versatile. Enjoy them plain, dusted with powdered sugar, or dipped in melted chocolate for an extra indulgent treat. Plus, they’re perfect for making ahead, so you can have a batch ready for unexpected guests or a cozy morning treat.
How to Make It
Making these Pistachio Madeleines is a simple and rewarding process. Start by preheating your oven to 375°F (190°C) and preparing your madeleine pan. Generously butter and flour each mold to ensure the madeleines release easily after baking. This step is crucial for achieving that perfect shell shape without any sticking.
In a large mixing bowl, whisk together room-temperature eggs and granulated sugar until the mixture becomes light, frothy, and slightly pale in color. This step is key for creating the airy texture that madeleines are known for. Next, add the melted and cooled butter, vanilla extract, and finely ground pistachios. The pistachios not only add a rich, nutty flavor but also give the madeleines a beautiful green hue.
Gradually fold in the all-purpose flour, baking powder, and a pinch of salt.
Be gentle here—overmixing can result in dense madeleines. The batter should be smooth and slightly thick. If you have time, chill the batter in the refrigerator for about 30 minutes. This helps create the classic madeleine “hump” during baking.
Once the batter is ready, spoon it into the prepared madeleine pan, filling each mold about three-quarters full.
Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly touched.
Keep an eye on them, as oven temperatures can vary.
When the madeleines are done, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust them with powdered sugar or drizzle with melted chocolate for an extra touch of elegance.
Make Ahead Method
These Pistachio Madeleines are a fantastic make-ahead treat, whether you’re planning for a special occasion or just want to have a batch ready for impromptu guests. Here’s how you can prepare them in advance without compromising their flavor or texture:
1. Prepare the Batter Ahead:
You can make the batter up to 2 days in advance and store it in the refrigerator. After mixing the batter, cover the bowl tightly with plastic wrap or transfer it to an airtight container. When you’re ready to bake, let the batter sit at room temperature for about 15-20 minutes to soften slightly. This makes it easier to spoon into the madeleine pan.
2. Freeze the Batter:
If you want to prepare the batter even further in advance, you can freeze it. Spoon the batter into a freezer-safe container or zip-top bag, and it will keep in the freezer for up to 1 month. When you’re ready to bake, thaw the batter in the refrigerator overnight, then let it sit at room temperature for a few minutes before using.
3. Bake and Store:
If you prefer to bake the madeleines ahead of time, they’ll stay fresh in an airtight container at room temperature for up to 3 days. To keep them looking their best, wait to dust them with powdered sugar or drizzle with chocolate until just before serving. This prevents the sugar from absorbing into the madeleines and losing its snowy finish.
4. Freeze Baked Madeleines:
For longer storage, you can freeze the baked madeleines. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. When you’re ready to enjoy them, let the madeleines thaw at room temperature and give them a fresh dusting of powdered sugar or a drizzle of chocolate.
Pro Tips
Here are some expert tips to ensure your Pistachio Madeleines turn out perfectly every time:
1. Use Room Temperature Eggs:
Room-temperature eggs incorporate better with the sugar, creating a light and airy batter. If you forget to take your eggs out ahead of time, place them in a bowl of warm water for 5-10 minutes to bring them to room temperature quickly.
2. Don’t Overmix the Batter:
Gently fold in the dry ingredients until just combined. Overmixing can result in dense madeleines. A few small lumps in the batter are okay—they’ll smooth out during baking.
3. Chill the Batter:
For the classic madeleine “hump,” chill the batter in the refrigerator for at least 30 minutes before baking. This helps the madeleines rise evenly and develop their signature shape.
4. Grease the Pan Well:
Madeleines are known for sticking, so be generous with the butter and flour when preparing your pan. You can also use a non-stick baking spray for convenience.
5. Watch the Baking Time Closely:
These madeleines are done when the edges are golden and the centers spring back when lightly touched. Overbaking can make them dry and crumbly. Start checking them at the 10-minute mark, as oven temperatures can vary.
6. Experiment with Flavors:
While the pistachio flavor is delightful, don’t be afraid to get creative. Add a teaspoon of citrus zest (like lemon or orange) to the batter for a bright, fresh twist. You can also dip the baked madeleines in melted chocolate for an extra indulgent treat.
7. Use a Light Hand with Flour:
When folding in the flour, avoid adding too much extra flour to the batter. Too much flour can make the madeleines dry. If the batter feels too thick, you can add a teaspoon of milk to loosen it slightly.
8. Let Them Cool Completely Before Storing:
If you’re storing the madeleines, make sure they’re completely cool before placing them in an airtight container. This prevents condensation from forming, which can make the madeleines soggy.
9. Gift Them Beautifully:
These madeleines make wonderful gifts. Pack them in a cute box or tin, and tie it with a ribbon for a thoughtful homemade present. Add a little note with storage instructions to make it extra special.
10. Double the Batch:
These madeleines are so delicious that they tend to disappear quickly. Making extra ensures you’ll have plenty to share (or keep for yourself!). Plus, they freeze beautifully, so you can enjoy them anytime.
Storage Options
Store these madeleines in an airtight container at room temperature for up to 3 days. If you’re stacking them, place a sheet of parchment paper between layers to prevent sticking.
For longer storage, freeze the baked madeleines in a single layer on a baking sheet, then transfer them to a freezer-safe container. They’ll keep for up to 2 months. Thaw at room temperature before serving.
Tools For This Recipe
- Madeleine pan: Essential for achieving the classic shell shape.
- Mixing bowls: For combining the batter ingredients.
- Whisk: To beat the eggs and sugar until light and frothy.
- Spatula: For folding in the dry ingredients gently.
- Wire rack: To cool the madeleines evenly.
FAQs!
Can I use almond flour instead of pistachios?
Yes, almond flour can be used as a substitute, but the pistachios add a unique flavor and color.
Why didn’t my madeleines get the classic hump?
The hump forms when the batter is chilled before baking. Make sure to refrigerate the batter for at least 30 minutes.
Can I make these without a madeleine pan?
While the pan is ideal, you can use a mini muffin tin as a substitute. The shape will be different, but they’ll still taste delicious.
Variations and Substitutions
- Chocolate drizzle: Melt some dark chocolate and drizzle it over the madeleines for an extra indulgent touch.
- Citrus zest: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor.
- Different nuts: Swap the pistachios for almonds, hazelnuts, or walnuts for a different flavor profile.
Conclusion
These Pistachio Madeleines are a delightful treat that’s sure to impress. Whether you’re serving them at a fancy brunch or enjoying them with a cup of tea, their nutty flavor and delicate texture will make them a favorite.
I’d love to hear how they turned out for you! Did you try any variations? Share your thoughts and photos in the comments below. Happy baking!
Pistachio Madeleines
Ingredients
- 3 large eggs room temperature
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup finely ground pistachios
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar or melted chocolate for garnish
Instructions
Preheat and Prep the Pan:
- Start by preheating your oven to 375°F (190°C). While the oven is heating, prepare your madeleine pan. Using a pastry brush or paper towel, generously grease each mold with softened butter. Make sure to get into all the crevices of the shell shape. Then, lightly dust the molds with flour, tapping out any excess. This step is crucial for ensuring the madeleines release easily after baking. If you’re using a non-stick pan, you can skip the flour, but I still recommend buttering it well.
Whisk the Eggs and Sugar:
- In a large mixing bowl, crack 3 large eggs (make sure they’re at room temperature for best results). Add 2/3 cup of granulated sugar. Using a hand mixer or a whisk, beat the eggs and sugar together on medium speed for about 3-4 minutes. You’re looking for the mixture to become light, frothy, and pale in color. This step is important because it incorporates air into the batter, which helps the madeleines rise and develop their signature light texture.
Add the Butter, Vanilla, and Pistachios:
- Once the egg and sugar mixture is fluffy, add 1/2 cup of melted and cooled unsalted butter. Make sure the butter isn’t hot, as it could cook the eggs. Add 1 teaspoon of vanilla extract for a hint of warmth and flavor. Then, gently fold in 1/2 cup of finely ground pistachios. The pistachios add a rich, nutty flavor and a beautiful green hue to the madeleines. If you don’t have pre-ground pistachios, you can grind them yourself in a food processor until they’re fine but not pasty.
Incorporate the Dry Ingredients:
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix—just fold until the batter is smooth and no streaks of flour remain. Overmixing can deflate the batter and result in dense madeleines.
Chill the Batter (Optional but Recommended):
- For the classic madeleine “hump,” cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 30 minutes. This step helps the batter firm up and ensures the madeleines rise evenly during baking. If you’re short on time, you can skip this step, but chilling does make a noticeable difference.
Fill the Madeleine Pan:
- Once the batter is ready, spoon it into the prepared madeleine pan, filling each mold about three-quarters full. You can use a small cookie scoop or a tablespoon for this step. Avoid overfilling the molds, as the batter will expand during baking. If you have leftover batter, you can bake it in a second batch.
Bake to Perfection:
- Place the pan in the preheated oven and bake for 10-12 minutes. Keep an eye on them—they’re done when the edges are lightly golden and the centers spring back when lightly touched. The madeleines should have a slight hump in the middle, which is their signature look. If you’re unsure, you can test one by gently pressing the center—it should feel firm but not hard.
Cool and Release:
- When the madeleines are done, remove the pan from the oven and let them cool for about 5 minutes. This allows them to set slightly and makes them easier to remove from the pan. Use a butter knife or a small offset spatula to gently loosen the edges, then transfer the madeleines to a wire rack to cool completely.
Garnish and Serve:
- Once the madeleines are completely cool, dust them generously with powdered sugar for a classic finish. Alternatively, you can drizzle them with melted chocolate for an extra indulgent touch. To melt chocolate, chop it into small pieces and microwave it in 15-second intervals, stirring between each, until smooth.
Enjoy!
- Serve these Pistachio Madeleines with a cup of tea, coffee, or as a sweet treat after a meal. They’re perfect for sharing, gifting, or enjoying all to yourself!
