Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F and prepare madeleine pans with cooking spray.
- Pulse pistachios and flour in a food processor until well-ground, then sift into a bowl.
- Add baking powder and salt to the sifted mixture and whisk to combine.
- In a stand mixer, whip eggs and sugar on high for about 8 minutes until thick and tripled in volume.
- Add vanilla, rosewater, and pistachio extract, mixing until just combined.
- Fold the dry ingredients into the batter until just incorporated.
- Delicately fold in melted butter in two steps to avoid deflating the batter.
- Scoop batter into the prepared madeleine pans and freeze for 15 minutes.
- Bake for 11-12 minutes, then cool on a wire rack.
- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian