Pistachio and white chocolate madeleines are soft, shell-shaped treats originating from France. The combination of salted pistachios and white chocolate makes them incredibly delicious, with an irresistible aroma. Follow all the tips inside the recipe to make perfect madeleines with the typical bump!
To prepare these madeleines, I used Molino Merano’s white einkorn flour, an ancient grain. It’s a highly nutritious grain, providing 5 to 8 times more antioxidants. Einkorn flour can be used for many baked goods and sweets, giving them a special aroma.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 18 madeleines
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 oz oz pistachios (toasted and salted)
- 2/3 cup cup einkorn flour (Molino Merano)
- 1 teaspoon baking powder
- 5 tbsps tbsps butter
- 2 eggs (medium)
- 1/3 cup cup sugar
- 3.5 oz oz white chocolate
- to taste pistachios (toasted and salted)
Steps
To prepare the pistachio and white chocolate madeleines, place the pistachios in a mixer and grind them into a powder. Mix the ground pistachios with the einkorn flour and baking powder, and set aside.
Melt the butter in a small bowl and brush the madeleine molds with the melted butter. Set aside the remaining melted butter and the greased pan in the fridge.
In a bowl, break the eggs, add the sugar, and mix with a whisk by hand to avoid incorporating too much air. Mix well until the sugar dissolves. Add the flour and pistachio mixture and mix again. Finally, add the remaining melted butter, mix well, and place the batter in the fridge for at least 1 hour. If desired, you can also prepare it the night before and leave it in the fridge overnight. The rest in the fridge is very important, as it helps the madeleines develop the typical bump on the surface.
After the resting time, preheat the oven to 375 degrees Fahrenheit (static). Roughly chop some pistachios to use for decoration.
Take the batter out of the fridge and stir it with a spoon. Also, take the greased pan out of the fridge and fill the molds with the batter. You can do this with a spoon or by transferring the batter into a piping bag.
Sprinkle the madeleines with some pistachios (this step is optional) and bake at 375 degrees for 10-12 minutes. Do the toothpick test.
Remove the madeleines from the oven, let them rest for 5 minutes in the molds, then gently remove them and let them cool completely on a rack.
When the madeleines have cooled, chop the white chocolate and melt it in a bain-marie or microwave. Decorate the madeleines with the chocolate and immediately sprinkle with chopped pistachios as desired.
Tip
If you use unsalted pistachios, add 1/2 teaspoon of salt to the batter.
