Pistachio Madeleines with White Chocolate Shell
Tender, buttery pistachio madeleines dipped in a creamy white chocolate shell and sprinkled with chopped pistachios an elegant yet simple treat perfect for tea time or gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
7 tbsp (100 g) unsalted butter, melted, at 40-50°C
2 (100 g) eggs, room temperature
7 tbsp (90 g) castor sugar
2/3 cup (85 g) cake flour
1 tsp (4 g) baking powder
3 tbsp (25 g) roasted shelled pistachios, finely ground
1/4 cup (35 g) raw pistachios, roughly chopped (for topping)
2/3 cup (125 g) white chocolate, melted (for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly butter a madeleine pan.
- Whisk eggs and sugar together until pale and slightly thick.
- Sift flour and baking powder into the egg mixture and fold gently to combine.
- Stir in the finely ground roasted pistachios.
- Gradually fold in the melted butter until the batter is smooth.
- Spoon batter into madeleine molds, filling each about ¾ full.
- Bake for 10–12 minutes, until golden and springy to the touch.
- Cool for a couple of minutes in the pan, then transfer to a wire rack to cool completely.
- Dip the shell side of each madeleine into melted white chocolate.
- Sprinkle with chopped pistachios and let set before serving.
Notes
For a less sweet option, use dark chocolate instead of white.
Add lemon zest to the batter for a citrus twist.
Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Freeze without the chocolate shell for up to 2 months and dip after thawing.
If using salted butter, omit extra salt.
Best enjoyed fresh on the same day.
Nutrition
- Serving Size: 1 madeleine
- Calories: 145
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
