Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pistachio madeleines

French 10 Mins Prep · 8 Mins Cook

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.
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.
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.
Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the remaining melted butter.
Pipe the Madeleine mixture into each mould, filling them 3/4 of the way. Sprinkle over the slivered pistachios.
Bake for 6-8 minutes, or until the Madeleines are golden and have that trademark bump. Allow to cool.
Clean the Madeleine moulds well.
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.
Serve at room temperature.