Name: Pistachio Madeleines with White Chocolate Shell Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter, melted; 2 large eggs; 7 tbsp castor sugar; 2/3 cup cake flour; 1 tsp baking powder; 3 tbsp roasted shelled pistachios, finely ground; 1/4 cup raw pistachios, roughly chopped; 2/3 cup white chocolate, melted

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Introduction

Pistachio Madeleines with White Chocolate Shell combine the delicate texture of classic French madeleines with the rich flavor of pistachios and a smooth white chocolate coating. These bite-sized treats are perfect for a special afternoon tea or an elegant dessert.

The image shows a group of small shell-shaped madeleines, some with a smooth white coating and others topped with chopped pistachios. The madeleines have a golden-brown base with a slightly raised, soft yellow center filled with pieces of green pistachios. The white coated madeleines have a smooth, ridged texture and a glossy finish, with the golden base slightly visible at the edges. They are arranged on a white marbled surface, scattered with whole and broken pistachios, and a soft green cloth is partly visible in the top part of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs
7 tbsp castor sugar
2/3 cup cake flour
1 tsp baking powder
3 tbsp roasted shelled pistachios
1/4 cup raw pistachios
2/3 cup white chocolate

Instructions

Step 1: Grind the roasted pistachios in a grinder or food processor until finely powdered. Avoid over-mixing to prevent them turning into pistachio butter. You can sift and re-grind any larger bits to achieve a fine texture. Set aside.
Step 2: In a large bowl, whisk the eggs and castor sugar lightly for 3 to 4 minutes until the sugar dissolves.
Step 3: Sift in the cake flour and baking powder, then add the ground pistachios. Whisk gently to combine.
Step 4: Melt the butter and stir it into the batter until fully incorporated.
Step 5: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight for best results.
Step 6: Preheat your oven to 370℉ (190℃). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, grease and lightly flour each mold.
Step 7: Remove the batter from the fridge and use a spatula to gently stir and release any air bubbles.
Step 8: Transfer the batter into a piping bag and pipe it into the molds until they are 80–90% full. Alternatively, spoon the batter in carefully.
Step 9: Sprinkle roughly chopped raw pistachios on top of each filled mold.
Step 10: Bake for 10 to 12 minutes until the madeleines have risen and turned golden brown.
Step 11: Remove the madeleines from the pan immediately and let them cool completely on a wire rack.
Step 12: Using a clean madeleine pan, add about 1 tablespoon of melted white chocolate into each cavity. Gently press each madeleine into the chocolate, allowing the chocolate to show on the edges.
Step 13: Freeze the madeleines for 20 to 30 minutes until the white chocolate sets. If they don’t release easily, freeze for another 5 to 10 minutes more.

Tips & Variations

For an extra pistachio punch, sprinkle some finely chopped pistachios inside the batter before baking.
You can substitute white chocolate with dark or milk chocolate for a different flavor profile.
If you don’t have a madeleine pan, use small muffin tins but reduce baking time slightly and watch for browning.

Storage

Store the madeleines in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving. These madeleines can also be frozen in an airtight container for up to 1 month; thaw at room temperature and enjoy. Avoid reheating as it may soften the white chocolate shell.

How to Serve

The image shows shell-shaped madeleine cookies with two main layers. The bottom layer is a golden-brown, moist cake embedded with small pieces of green pistachios, uneven in texture with a slightly raised center. The top layer is a smooth, thick white chocolate coating covering the back of the cookies, molded with ridges that follow the shell shape. Some cookies show the golden cake side up, while others show the white chocolate shell side. Scattered around the cookies are whole green pistachios. The setting is on a white marbled surface with a soft green cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of castor sugar?

Yes, you can use regular granulated sugar, but castor sugar dissolves more easily and helps create a smoother texture in the batter.

What if I don’t have a food processor to grind pistachios?

You can place the roasted pistachios in a sealed plastic bag and crush them with a rolling pin or heavy pan until finely ground, though a food processor will give a more even result.