Pistachio Madeleines
A delightful variation on classic Madeleines, these Pistachio Madeleines are baked in the same iconic scallop-edged molds and feature a subtle pistachio and almond flavor. The flavor profile is further enriched by the inclusion of browned butter (Beurre Noisette).
A fundamental staple in French cooking and baking, Beurre Noisette is produced by melting butter and continuing to cook it until the milk solids achieve a rich golden brown. This imparts a distinctive nutty flavor to the butter, which is transferred to the madeleines. It’s important to keep a close eye on the cooking process because the milk solids can swiftly transition from brown to black, which would impart a bitter taste.
Overall, this is a fairly simple recipe and a great way to use leftover egg whites. The whites are whipped just until they become foamy, then the remaining ingredients are added. The batter is spooned into the madeleine tins and allowed to firm up in the refrigerator. They can stay refrigerated until you’re ready to bake, allowing you have fresh Petit Four Sec for guests.
As with classic Madeleines tea is the preferred accompaniment.
Pistachio Madeleines
| Yield: 12 Madeleine | # of Servings: 6 |
Ingredients:
7 tbl (3.5 oz / 99 g) butter
¼ cup + 2 tsp (1.32 oz / 38 g) all-purpose flour
â…” cup + 2 tbl (3.25 oz / 93 g) confectioners’ sugar, sifted
¼ cup (1.1 oz / 31 g) finely ground pistachios1
3 egg whites (3 fl oz), room temperature
½ tbl honey
½ tsp almond extract
Special tools and equipment needed
- One madeleine pan, preferably non-stick.
- Heat proof spatula, or wooden spoon.
- Countertop mixer with whip attachment or handheld mixer.
- Optional: Baking spray with flour, such as Baker’s Joy or Pam for Baking2
Pre-recipe preparations:
- If not using baking spray, lightly butter the molds with softened butter and a pastry brush.
Directions:
Making the browned butter (beurre noisette):
- Fill a medium mixing bowl half way with cold water. Set aside.
- Cut up the cutter into large tablespoon-sized pieces and place in a small, heavy-bottomed saucepan.
- Over low to medium heat, melt the butter. Allow the butter to keep slowly bubbling while gently stirring. Continual stirring will allow for even browning of the milk solids.
- Once the milk solids start to brown, remove from the heat and place the pan in the cold water to stop the cooking. Set aside.
Making the madeleine batter:
- In medium mixing bowl, combine the dry ingredients. Set aside.
- In machine bowl or mixing bowl for the handheld mixer, beat the egg whites until foamy.
- Add dry mixture and mix. Scrape down the sides of the bowl so all the dry mixture is absorbed into the batter.
- Add browned butter, honey, and almond extract and mix until a smooth batter.
- If using baking release spray, spray the wells of the madeleine pan.
- Using a tablespoon measure, spoon batter into each well, almost to the top of each well. Don’t spoon too much at first, it’s easier to go back and add more than the other way.
- Refrigerate the pan for at least one hour to firm up the batter. The pan can stay like that in the refrigerator for several hours.
- Preheat oven to 375 °F.
- Place the madeleine pan directly on an oven rack and bake until the middles are springy to the touch and golden brown on the edges, around 13 to 15 minutes.
- Remove from oven and turn upside down onto cooling rack. Let cool.
- Dust with confectioners’ sugar just prior to serving.
Notes:
1 This is ¼ cup of ground pistachios, not ¼ cup of whole pistachios, then ground. The best way to grind a small amount of nuts is in a spice grinder, or small coffee grinder that is used just for spices. It is possible to use a food processor but it can be challenging with such as small amount.
2 Do not use regular cooking spray without flour as it leaves a sticky residue on the surface.
