Description
Delight in these elegant Pistachio Madeleines featuring a tender, nutty sponge infused with roasted pistachios and topped with a crisp white chocolate shell. Perfect as a sophisticated tea-time treat or dessert, these madeleines combine a fine nutty aroma with a delicate buttery crumb, finished with a smooth, frozen white chocolate coating embedded with crunchy pistachio pieces.
Ingredients
Scale
Madeleine Batter
- 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
Decoration
- 1/4 cup raw pistachios, roughly chopped
- 2/3 cup white chocolate, melted
Instructions
- Grind pistachios: Grind the roasted shelled pistachios in a food processor or grinder to a fine powder. Avoid over-processing to prevent turning them into pistachio butter. Sift and reblend any remaining larger bits to achieve a consistent fine texture. Set aside.
- Mix eggs and sugar: In a large bowl, whisk eggs and castor sugar together lightly for 3-4 minutes until the sugar dissolves and mixture is slightly frothy.
- Add dry ingredients: Sift cake flour and baking powder into the bowl, then add the ground pistachios. Whisk gently until well combined but not overmixed.
- Incorporate butter: Pour in the melted butter, gently whisking until the batter is smooth and fully incorporated.
- Chill batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or overnight to allow flavors to meld and texture to firm.
- Prepare oven and pan: Preheat your oven to 370°F (190°C). Grease a non-stick madeleine pan with butter. If using a standard pan, additionally dust with flour for easier release.
- Prepare batter for piping: Remove the batter from the fridge and stir gently with a spatula to remove air bubbles and loosen the mixture.
- Fill madeleine molds: Transfer batter into a piping bag and pipe into the madeleine molds, filling 80-90% full. Alternatively, spoon the batter into the molds evenly.
- Add pistachio topping: Sprinkle roughly chopped raw pistachios evenly over the top of each filled mold.
- Bake: Bake in the preheated oven for 10-12 minutes until the madeleines have risen and are golden brown on top.
- Cool madeleines: Remove the madeleines immediately from the pan and allow to cool completely on a wire rack.
- Apply white chocolate shell: Using a clean madeleine pan, add about 1 tablespoon of melted white chocolate into each cavity. Press the cooled madeleines gently into the melted chocolate so it coats the base and edges visibly.
- Set chocolate coating: Freeze the madeleines in the pan for 20-30 minutes until the white chocolate shell is fully set and the madeleines can slide out easily. If necessary, extend freezing by 5-10 minutes for easier removal.
Notes
- Ensure pistachios are finely ground but not turned into butter to preserve texture.
- Chilling the batter improves the final texture and enhances flavor development.
- Use a piping bag for an even, clean fill of the madeleine molds.
- Cool madeleines completely before applying white chocolate for best adhesion and texture.
- Freezing is essential for cleanly removing the madeleines coated in white chocolate from the pan.
- These madeleines are best enjoyed within 2-3 days stored in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Pistachio Madeleines, White Chocolate Shell, French Pastry, Nutty Madeleines, Tea Time Dessert
