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Madeleines are so much easier to make than you might think. They are basically sumptuous moist bites of spongy cake. The method used to make them is called the whisking method: eggs and sugar are heated to dissolve the sugar and then air is introduced into the mixture which gives the sponge its light texture (as opposed to the creaming method which gives you a more dense buttery cake). The batter should be refrigerated overnight which makes it a very convenient make-ahead dessert and they take less than 10 minutes to bake!

Pistachio Madeleines

Adapted from Bouchon Bakery Cookbook
Servings: 12


  • Non-stick metal madeleine pan


  • 57 g AP flour
  • 1.9 g 3/8tsp baking powder
  • 0.5 g 1/8tsp kosher salt
  • 69 g eggs
  • 46 g sugar
  • 55 g butter at room temperature plus more for pan
  • 8 g dark brown sugar or jaggery
  • 8 g honey
  • 46 g pistachio paste make this at home by grinding raw, shelled pistachios and a few teaspoons of water in a spice grinder until smooth
  • 1/8 tsp SugarArt Master Elite color powder in lime green optional


  • Place the flour in a medium bowl and sift in the baking powder. Add the salt and whisk together.
  • Combine the eggs and sugar in the bowl of a stand mixer with the whisk attachment and mix on medium-high speed for about 1 minutes. Torch the bowl if necessary to dissolve the sugar. Increase the speed to high and whip for about 4 minutes until the color lightens and the batter doubles in volume.
  • Beat the butter, brown sugar and honey in a small saucepan over medium-high heat, whisking to disoolve the sugar, about 1 minute. Remove from the heat and cool slightly.
  • Add dry ingredients and mix at medium speed. Add the butter and mix until smooth.
  • Add 1/4 of the batter to the pistachio paste in a medium bowl and stir to lighten. Add remaining batter by folding. Add optional coloring. Place plastic wrap directly over batter and refrigerate for a minimum of 4 hours up to 2 days.
  • Preheat oven to 350F. Brush melted butter onto madeleine pan and freeze to solidify. Transfer batter to a pastry bag and cut open the tip. Pipe 20g into each madeleine mold. Bake at convection setting 350F for 7-8 minutes or until tops are lightly browned. Immediately remove from molds onto a cooling rack. Optionally decorate with melted chocolate and chopped pistachios. Serve the same day they are baked. ​

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