Pistachio & Rose Madeleines 👩‍🍳

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On your marks, get set… BAKE this madeleine recipe and you’ll surely be crowned star baker! 👑


90g All purpose flour
40g Pistachios Shelled & Unsalted
1/2 teaspoon Baking powder
1/8 teaspoon Salt
2 Eggs
65g Sugar
1/2 teaspoon Vanilla extract
1/2 teaspoon Rosewater
1/4 teaspoon Pistachio extract or almond extract
65g Unsalted butter
65g Melted white chocolate
Crushed pistachios


Preheat oven to 180C Prepare 2 madeleine pans by brushing them well with cooking spray. Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture.

Sift the flour mixture into a bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved. Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.

Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.

Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.

Delicately fold the the melted butter into the batter until it is well combined, but the batter isn’t deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.

Scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.

Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool. When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.

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