These taste just like the ones from a French patisserie! This recipe hits the perfect balance between buttery, nutty pistachio and tart raspberry, and the best part is it guarantees beautifully plump, high bumps every single time.

Traditionally, French madeleines are flatter and has a small bump. However, modern pastry chefs haved shifted to using madeleine molds with deeper cavities and a different baking method to achieve those fat madeleines with high bellies. And I’d like to “ungatekeep” the tips in this recipe.

🍰Tips

‧ Leave all ingredients at room temperature, especially butter and eggs.

‧ Using madeleine pans with deep cavities will guarantee a fat bump on the top.

‧ Chill your madeleine batter for at least 12 hours before the bake. This will elevate the texture as well as creating a fat belly.

‧This batter is thick compared to other madeleine recipes because it has a higher fat content from butter and pistachio. If yours is too thick to work on, add a little bit of cream or milk(5g) to loosen it up.

‧ After piping the batter into the mold, place it in the freezer for about 20 minutes. Baking the chilled batter in a hot oven creates a strong thermal shock, giving you those plump, pretty madeleine bellies!

‧If you are using a madeleine mold with a lower cavities, that’s totally fine. Fill in your mold about 90% and either lower the temp after 3 minutes and watch the color for shorter baking time.

‧You can microwave your glaze for about 3~5 seconds to make it lukewarm so that it is easier for you to apply to your madeleines. If the glaze becomes too thick , you can add little bit of water-start from 1g.

👩🏻‍🍳Storage tips

‧Madeleins are good at room temp for 3 days.

‧You can freeze the baked madeleins without the jam and glaze for 4 weeks.

‧Madeleine batter should be baked within 24 hours because baking powder would start to lose its strength.

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Pistachio Raspberry Madeleins

buttery, nutty pistachio paired with sweet tart raspberry

Course Dessert

Cuisine French

Keyword dessert, homebaker, homebaking, madeleine, pistachio

Total Time 4 days days

Servings 12 madeleines

Author jenna.sokuri@gmail.com

Ingredients

Pistachio madeleine batter

• 100 g eggs room temp
• 24 g honey
• 75 g white sugar
• 1 g salt
• 110 g cake flour
• 30 g pistachio powder
• 3 g baking powder
• 105 g melted butter 45~50°C
• 40 g pistachio paste
• 75 g heavy cream room temp

Raspberry jam

• 80 g frozen strawberries
• 40 g sugar(A)
• 90 g raspberry puree
• 10 g sugar(B)
• 3 g pectin
• 16 g lemon juice

Raspberry glaze

• 80 g raspberry puree
• 112 g sugar powder
• 5 g water

Instructions

• Making& Baking the Madeleines
• In a bowl, thoroughly whisk together the eggs, honey, salt, and sugar.
• Add the dry: Sift the cake flour, pistachio powder, and baking powder directly into the same bowl, then mix well.
• Melt butter: microwave it in a separate bowl.
• Combine wet ingredients: Once the melted butter temperature is around 50°C, add the pistachio paste and heavy cream, mixing well.
• Combine everything together and mix until the batter looks glossy.
• Make sure the plastic wrap touches the surface of the batter. And then, refrigerate for at least 12 hours.
• Lightly grease your madeleine mold with butter.
• Gently stir the chilled batter to loosen it up and pipe.
• Preheat your oven to 200°C. Lower the temperature to 180°C and bake for about 14 minutes+.
• After the bake, flip them over to cool until lukewarm.
• Making raspberry jam
• In a saucepan, bring strawberries, sugar (A), and raspberry puree to a boil.
• Once it starts bubbling up, mix sugar (B) and pectin together, add it to the pot, and whisk rapidly.
• Keep stirring constantly for at least 4 minutes.
• Remove from heat, stir in the lemon juice, and mix well. Let it cool in the fridge.

Making the raspberry glaze

• Sift the powdered sugar, then thoroughly mix all the glaze ingredients together.

Final touches

• Poke a small hole in the top of the madeleine and rotate the tool inside to create a space for the filling.
• Pipe raspberry jam into each madeleine.
• Glaze: Lightly brush the outer surface of the madeleines with the raspberry glaze.
• Set the glaze: Bake the glazed madeleines in a 160°C oven for 1 minute to set the glaze beautifully.