Pistachio Madeleines (Print Version)
# Ingredients:
→ Madeleines
01 -
100g unsalted butter, melted (40-50°C)
02 -
100g eggs (2 large), room temperature
03 -
90g castor sugar
04 -
85g cake flour
05 -
4g baking powder
06 -
25g roasted shelled pistachios
→ Garnish
07 -
35g raw pistachios, roughly chopped
08 -
125g white chocolate, melted
# Instructions:
01 -
Grind roasted pistachios in a grinder or food processor into a fine powder. Stop before they become pistachio butter. Sift the ground pistachios and continue blending any larger pieces until finely ground. Set aside.
02 -
In a large bowl, whisk eggs and castor sugar lightly for 3-4 minutes until the sugar dissolves completely.
03 -
Sift cake flour and baking powder into the egg mixture. Add the ground pistachios and whisk until well combined.
04 -
Add the melted butter and whisk until thoroughly incorporated into the batter.
05 -
Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight for best results.
06 -
Preheat the oven to 190°C. Thoroughly grease a madeleine pan with butter. If not using a non-stick pan, also dust the wells lightly with flour after greasing.
07 -
Remove the batter from the refrigerator. Gently mix with a spatula to loosen the batter and eliminate air bubbles.
08 -
Transfer the batter into a piping bag and pipe into the madeleine molds until 80-90% full. Alternatively, spoon the batter into the molds.
09 -
Sprinkle the roughly chopped raw pistachios on top of each filled mold.
10 -
Bake for 10-12 minutes until risen and golden brown. Remove from the pan immediately after baking and cool completely.
11 -
Using a clean madeleine pan, add about 1 tablespoon of melted white chocolate into each cavity. Press the cooled madeleines into the white chocolate gently until the chocolate appears at the edges.
12 -
Freeze for 20-30 minutes until the white chocolate sets completely. The madeleines should slide off easily; if not, freeze for an additional 5-10 minutes.
# Notes:
01 -
For the signature madeleine hump, ensure your batter is properly chilled before baking.
02 -
The contrast between the nutty pistachios and sweet white chocolate creates a balanced flavor profile.