Pistachio madeleines

Pistachio madeleines

French
10 mins Prep · 8 mins Cook

You will need a Madeleine tin for this recipe if you want the characteristic shape, but you can also use any other shallow metal mould

Created by Spinneys
Prep time 10 minutes
Chilling Time 2+ hours
Cook time 8 minutes
Serves 12
Cuisine French
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 211
Fat 13.4g
Saturates 6.4g
Protein 3.9g
Carbs 22.7g
Sugars 14.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Melt the butter. Combine 50g of the butter with the honey. Set the mixture aside to cool. Reserve the remaining 10g of butter to grease the moulds.

2

In a large bowl, whisk the egg and sugar until very pale and fluffy (reaching the ribbon stage where the mixture leaves a trail when you draw a figure 8 in the bowl). Add the butter-honey mixture to the egg mixture and whisk quickly. Sift in the flour and baking powder. Gently fold to form a smooth batter. Add the pistachio powder to the batter and fold until well incorporated.

3

Place the Madeleine batter in a piping bag and refrigerate for at least 2 hours, preferably overnight. This step is essential for achieving the classic Madeleine bump.

4

Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the remaining melted butter.

5

Pipe the Madeleine mixture into each mould, filling them 3/4 of the way. Sprinkle over the slivered pistachios.

6

Bake for 6-8 minutes, or until the Madeleines are golden and have that trademark bump. Allow to cool.

7

Clean the Madeleine moulds well.

8

Melt the white chocolate. Spoon a teaspoonful of melted white chocolate into each mould and spread evenly. Gently push the madeleines back into their moulds. Refrigerate until just set then unmould.

9

Serve at room temperature.