Pistachio Madeleines with White Chocolate Shell

These pistachio madeleines are tender, buttery, and delicately flavored with roasted pistachios, then finished with a luxurious white chocolate shell and a sprinkle of chopped pistachios. I love how elegant yet simple they are to make, making them perfect for afternoon tea, gatherings, or just a special homemade treat.

Why You’ll Love This Recipe

I love this recipe because it combines the nutty richness of pistachios with the sweet creaminess of white chocolate, creating a flavor that feels both delicate and indulgent. The madeleines bake up soft with just the right golden edges, and dipping them in white chocolate not only makes them look stunning but also adds an irresistible sweetness. I like serving these when I want something that looks bakery-worthy without requiring complicated techniques.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
2 (100 gr) eggs, room temperature
7 tbsp (90 gr) castor sugar
2/3 cup (85 gr) cake flour
1 tsp (4 gr) baking powder
3 tbsp (25 gr) roasted shelled pistachios

Toppings
1/4 cup (35 gr) raw pistachios, roughly chopped
2/3 cup (125 gr) white chocolate, melted

Directions

1. I preheat the oven to 375°F (190°C) and butter a madeleine pan lightly.
2. I whisk the eggs and sugar together until the mixture becomes pale and slightly thick.
3. I sift the flour and baking powder into the egg mixture, then gently fold to combine.
4. I stir in the finely ground roasted pistachios.
5. I pour in the melted butter gradually, folding until the batter is smooth.
6. I spoon the batter into the madeleine molds, filling each about ¾ full.
7. I bake for 10–12 minutes, until the madeleines are golden and spring back when touched.
8. I remove them from the oven, let them cool for a couple of minutes, then transfer to a wire rack to cool completely.
9. I dip the shell side of each madeleine into melted white chocolate and sprinkle with chopped pistachios.
10. I let them set before serving.

Servings and Timing

This recipe makes about 12 madeleines. It takes around 15 minutes to prepare and 10–12 minutes to bake, plus cooling time for dipping in white chocolate.

Variations

I sometimes swap the white chocolate for dark chocolate to balance the sweetness. For a citrus twist, I add a little lemon zest to the batter. If I want a more intense pistachio flavor, I use pistachio paste in the batter along with the ground pistachios.

Storage/Reheating

I keep these madeleines in an airtight container at room temperature for up to 2 days. If I want to store them longer, I refrigerate them for up to 5 days, though I always let them come to room temperature before eating. They can also be frozen without the chocolate shell for up to 2 months and then dipped once thawed.

FAQs

How fine should I grind the pistachios?

I grind them into a coarse flour texture, not too chunky, so they mix well into the batter.

Do I need to chill the batter before baking?

I don’t chill the batter for this recipe, but some people like to for a higher rise.

Can I use all-purpose flour instead of cake flour?

Yes, but I prefer cake flour because it makes the madeleines softer and lighter.

What’s the best way to melt the white chocolate?

I melt it gently over a double boiler or in the microwave in short bursts to prevent burning.

Can I make these without a madeleine pan?

I can bake them in mini muffin tins, though they won’t have the signature shell shape.

How do I keep the madeleines from sticking?

I butter and lightly flour the pan to ensure easy release.

Can I use salted butter?

I prefer unsalted butter to control the flavor, but if I only have salted, I omit extra salt.

Do madeleines taste better fresh?

Yes, I find they are best the same day, especially right after dipping in chocolate.

Can I skip the chocolate coating?

Absolutely, they are delicious plain or dusted with powdered sugar.

How do I know when they’re done baking?

I check that the tops spring back when touched and the edges are lightly golden.

Conclusion

I love how these pistachio madeleines with a white chocolate shell manage to feel both elegant and comforting. They’re simple to prepare, look beautiful on any table, and taste like a little bite of luxury. Whether I serve them for a special gathering or keep a batch for myself, they always bring a touch of joy.

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