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.

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.

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.

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.

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.

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.

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.

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.

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.

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!