Pistachio Rosewater Madeleines

Tired of the same old weeknight sweets? These Pistachio Rosewater Madeleines are the tiny, buttery treats you didn’t know your afternoon tea (or late-night snack) needed. I fell in love with this flavor combo on a rainy Sunday pistachios for that rich, nutty backbone and a whisper of rosewater for floral elegance. The result is a delicate shell with a soft, almost sponge-like interior that’s impossibly satisfying and surprisingly quick: you can go from bowl to cookie rack in about 30–40 minutes.

If you love nut-forward small bites, you might enjoy a savory contrast like a honey-fig pistachio goat cheese appetizer too; the floral-sweet theme plays nicely across sweet and savory.

WHY THIS RECIPE WORKS

• Balanced flavor: pistachios give a toasty, buttery note while rosewater adds a bright floral lift without overpowering.
• Ideal texture: whipping the eggs and sugar builds structure for the classic madeleine “hump” and tender crumb.
• Reliability: a quick chill before baking and the right fat incorporation (melted butter folded in carefully) make these easy to reproduce.
• Simplicity: pantry-friendly ingredients and straightforward steps make this an easy Pistachio Rosewater Madeleines recipe for beginners and experienced bakers alike.

Ingredients

Step-by-step directions

1. Preheat oven to 350°F. Prepare 2 madeleine pans by brushing them well with cooking spray.

   • Tip: If you don’t have non-stick pans, grease and flour them lightly or use a little melted butter and dust with granulated sugar for crisp edges.

2. Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture (don’t over process as pistachios will eventually turn into a paste). Place a medium sized mixing bowl over top of a food scale, then sift the flour mixture into the bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved.

   • Tip: Weighing after sifting is precise if you don’t have a scale, aim for about 3/4 cup plus 1 tablespoon sifted flour/pistachio mix.

3. Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.

   • Tip: Whisking ensures even lift don’t skip.

4. Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.

   • Pro tip: Room-temperature eggs whisk up more quickly; if you’re in a hurry, place cold eggs in a warm bowl for a few minutes.

5. Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.

   • Tip: Overmixing collapses the air you whipped in fold gently with a spatula.

6. Delicately fold the the melted butter into the batter until it is well combined, but the batter isn’t deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.

   • Tip: Butter should be warm but not piping hot; if too hot, it can cook the eggs.

7. Using a 1½” cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.

   • Pro tip: Chilling helps the batter set so the exterior bakes quickly and the interior stays soft this promotes the classic hump.

8. Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool.

   • Tip: Check at 10 minutes; madeleines should be golden and spring back slightly.

9. When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.

   • Tip: Temper chocolate by melting slowly and stirring; if it thickens, add a small spoon of neutral oil to loosen for dipping.

COMMON MISTAKES TO AVOID

• Overwhipping or underwhipping eggs: If eggs aren’t whipped enough, the batter won’t rise and the texture will be dense. If overwhipped, it can break down. Fix: whip until thick ribbons form and the volume has roughly tripled (about 8 minutes on high for room-temp eggs).
• Overprocessing pistachios: Turn pistachios into a paste if you run the processor too long. Fix: Pulse and check frequently; stop when finely ground but still flour-like.
• Adding hot butter too quickly: This can deflate the batter or cook eggs. Fix: Let melted butter cool slightly (warm to touch), and use the two-step folding method.
• Baking at wrong temperature: Too hot and edges burn before center sets; too cool and you won’t get the hump. Fix: Preheat and use an oven thermometer 350°F is the sweet spot for most ovens.

Nutrition per serving (approximate)

• Serving size: 1 madeleine (yield ~12)
• Calories: ~200 kcal
• Fat: ~14 g (mostly from butter and pistachios; heart-healthy monounsaturated fats present)
• Carbohydrates: ~18 g (sugar and flour)
• Protein: ~3.5 g
  Health note: Pistachios add protein, fiber, and beneficial fats, plus micronutrients like vitamin B6 and potassium. Enjoy in moderation as an indulgent treat.

VARIATIONS & CUSTOMIZATIONS

• Pistachio Rosewater Madeleines with lemon zest: Add 1 tsp lemon zest to the batter for a bright citrus twist that pairs beautifully with rosewater.
• Chocolate-drizzled: Skip the white chocolate dip and drizzle melted dark chocolate for contrast.
• Honey-sweetened option (health-friendly): Replace half the sugar with 3 tablespoons honey; reduce other liquid slightly. Texture will be moister.
• Vegan adaptation: Use 6 tablespoons aquafaba (whipped to stiff peaks) in place of eggs, plant-based butter, and a 1:1 gluten-free flour blend—expect texture to be slightly different.
• Equipment alternative: If you don’t have a madeleine pan, use a mini muffin tin—bake at the same temp but reduce bake time by 2–3 minutes.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store cooled madeleines in an airtight container for up to 3 days. Chocolate-dipped ones can be stacked with parchment between layers.
• Freezer tips: Freeze unfrosted madeleines in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and dip in white chocolate after defrosting.
• Best reheating method: Warm in a 300°F oven for 4–6 minutes to refresh crisp edges and warm the interior. Avoid microwave (it makes them rubbery).

Serving suggestions and pairings

• Side dishes: Serve with lightly sweetened whipped cream, Greek yogurt with honey, or a small pot of clotted cream. Fresh berries balance the richness.
• Beverage pairings: Earl Grey or green tea complements the floral notes; a lightly sweet Moscato or Prosecco works for a brunch spread.
• Occasions: Elegant for bridal showers and tea parties, simple enough for weeknight baking therapy, and portable for holiday cookie swaps or meal prep snacks.

FAQ

Can I make Pistachio Rosewater Madeleines ahead of time?
Yes. Bake them, cool completely, and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months (dip in chocolate after thawing for best appearance).

Why is my Pistachio Rosewater Madeleines dry?
Dry madeleines usually come from overbaking, too much flour (measure by weight), or overwhipping and then overfolding the batter. Fix: Reduce bake time by a minute or two, double-check your flour weight, and fold gently.

Can Pistachio Rosewater Madeleines be frozen?
Yes unfrosted madeleines freeze best. Flash-freeze on a tray, then bag for up to 2 months. Thaw at room temperature and finish with melted white chocolate if desired.

How do I get that classic madeleine “hump”?
Whip eggs and sugar until thick and ribboning, fold gently, and chill the batter briefly in the pan before baking. Preheated oven provides that quick exterior set and interior steam lift.

Can I use rose extract instead of rosewater?
You can, but rose extract is more concentrated start with a few drops and taste. Culinary rosewater is a gentler, more predictable option for this recipe.

CONCLUSION

These Pistachio Rosewater Madeleines are a delightful, elegant little treat that feel fancy but are genuinely easy to make perfect for impressing guests or elevating your afternoon coffee. Give the method a try, bookmark this recipe, and leave a comment with your favorite variation.

If you make them, snap a photo and share I love seeing your kitchen wins!

Pistachio Rosewater Madeleines

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Delicate and buttery madeleines infused with pistachios and rosewater, perfect for afternoon tea or a late-night snack.

• Total Time: 45 minutes
• Yield: 12 servings

Ingredients

Scale 1x2x3x

• 90 g All-purpose flour
• 40 g Shelled, unsalted pistachios
• 1/2 tsp Baking powder
• 1/8 tsp Salt
• 2 Large eggs
• 1/2 cup White sugar
• 1/2 tsp Vanilla extract
• 1/2 tsp Rosewater
• 1/4 tsp Pistachio extract or almond extract
• 1/2 cup Unsalted butter, melted
• 1/2 cup Melted white chocolate (for dipping)
• To taste Crushed pistachios (for decorating)

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Instructions

1. Preheat oven to 350°F and prepare madeleine pans with cooking spray.
2. Pulse pistachios and flour in a food processor until well-ground, then sift into a bowl.
3. Add baking powder and salt to the sifted mixture and whisk to combine.
4. In a stand mixer, whip eggs and sugar on high for about 8 minutes until thick and tripled in volume.
5. Add vanilla, rosewater, and pistachio extract, mixing until just combined.
6. Fold the dry ingredients into the batter until just incorporated.
7. Delicately fold in melted butter in two steps to avoid deflating the batter.
8. Scoop batter into the prepared madeleine pans and freeze for 15 minutes.
9. Bake for 11-12 minutes, then cool on a wire rack.
10. Dip cooled madeleines into melted white chocolate and decorate with crushed pistachios.

Notes

For best results, use room temperature eggs and ensure proper whipping to achieve the classic madeleine hump.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian