Pistachio Madeleines

A delicious classic French pastry that smells like brown butter ans tastes like pistachio.

Belula April 17, 2017
90° shot of pistachio madeleines in the tin in front of a French window

I started to play tennis again this year. It makes me happy. I'd forgotten how much I enjoyed this sport. At the club where I play here in Paris there's a team tournament each year, and I decided to participate. Last weekend was our last match, and I wanted to bake something for the girls to snack in between matches. I decided Madeleines were perfect: easy to prepare, easy to transport, they can be kept at room temperature. Plus, they only take 12 minutes to cook, which is kind of ideal if you must leave home at 8 in the morning on a Saturday morning.

We lost. But most importantly they loved, loved my pistachio Madeleines. And this made me very happy, as you already know! And in turn I decided to make you and your loved ones happy too.

Filling the madeleine tin with the pistachio madeleine batter
The sugar/egg/honey mixture for the pistachio madeleines
Pistachio madeleines batter ready
Buttered and floured madeleine tin

Madeleines are the perfect treat really; small, sweet but not too much, moist, flavoured, buttery. When you add pistachio, well... It's beyond perfection.

45° shot of pistachio madeleines in the tin
Overhead shot of pistachio madeleines disposed in a pyramid shape

¡Así que a no tenerle miedo al soufflé! Suena más complicado de lo que en realidad es. En serio. En serio. Créanme. Lo más importante (una de las cosas más importantes), es la temperatura del horno, por ejemplo. Tiene que estar bien, bien caliente. De lo contrario el soufflé nunca se va a a levantar, y a obtendrán una masa apelmazada y no un rico y liviano soufflé.

En realidad, la parte más difícil de toda esta aventura fue sacar las fotos del soufflé terminado. ¡Es que se desinfla a la velocidad de la luz cuando lo sacas del horno! Apenas unos minutos y sino chau… fuiste. Así que si observan, se darán cuenta que en algunos fotos está más lindo inflado que en otras. Ahora saben a qué se debe :)

Overhead shot of pistachio madeleines
Pistachio madeleines inside a white box
Pistachio madeleines in the tin facing a French window
Closeup overhead shot of the inside of one pistachio madeleine

Finalmente, unas palabras acerca de la presentación. Yo los serví en moldes individuales. Porque tenía acá en casa y como somos solamente dos es un poco más práctico. Sin embargo, también se puede cocinar y servir en moldes más grandes y lo llevan a la mesa así. En la casa de mi mama toda la vida lo hemos comido así. ¡No importa como lo sirvan, va a estar riquísimo igual!

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings: 24 madeleines
Nutrition: 94 cal
Cuisine: French


  • All-purpose Flour 125 g
  • Baking Powder 7 g
  • Butter 135 g
  • Sugar 140 g
  • Cream (heavy) 50 g
  • Honey 35 g
  • Eggs 3
  • Salt 2 g
  • Pistachio Paste 20 g


  • 1. Make "buerre noisette" (brown butter): put the butter in a pot and melt it. Keep heating it until it starts to change to a slightly brownish colour. Then you remove the pot from the stove and set aside. Let it cool down as you prepare the rest of the batter.
  • 2. Sift the flour, the baking powder and the salt. Set aside.
  • 3. Using a whisk mix the eggs, the sugar and the honey until the mixture is fluffy and it has lightened in colour.
  • 4. Add half of the dry ingredients to the egg/sugar mixture and fold them in gently. Add half of the cream and fold it in. Repeat the same process with the rest of the dry ingredients and the cream.
  • 5. Finally mix 1/5 of the batter into the browned butter and mix until the butter has properly incorporated to the batter. Now you can pour the butter mixture over the batter and fold it in gently.
  • 6. Cover in plastic wrap and refrigerate overnight.
  • 7. Once you are ready to bake, pre-heat the oven to 170 degrees Celsius and place a baking tray in the middle rack of your oven.
  • 8. Butter and flour your madeleines mold. Using a spoon or a piping bag (I prefer the latter; it makes it easier and cleaner to work this way) fill the mold with the batter. Don't over the moulds as the batter will rise in the oven!
  • 9. Place the madeleines tray on the hot tray you previously placed in the oven and bake for about 12 minutes.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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employment lawyers May 05, 2017

Saved as a favorite, I love your blog!

Belén Gowland
Belula October 24, 2017

HI!! Thanks so much! So happy to hear this :)

Sara December 07, 2019

When do you add in the pistachio paste??

Belén Gowland
Belula December 15, 2019

Hi sara! You add the pistachio paste in before the brown butter. :) Have a nice day!

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