Pistachio Madeleines
Plus, more great recipes for Bastille Day!
To celebrate Bastille day I created these delicious Pistachio Madeleines that are decadently rich (brown butter and ground pistachios will do that, not to mention the white chocolate drizzle) and ultra French. What better way to celebrate the national French holiday than the little shell cookies made famous by Proust. They’ve become synonymous with evoking fond memories and hopefully you’ll make them and create a new tradition.
While I was making these Madeleines I played with the technique I usually use. I greatly simplified it and got the BEST RESULTS EVER. The characteristic Madeleine bump was the most pronounced I’d ever achieved. Woot! If you are an “Extras” member of my newsletter I hope you enjoy this recipe and a bunch of Tips & Techniques I share to get these great results, plus a video to see how I put them together.
If you haven’t signed up for the “Extras” yet, I hope you will join me for special recipes, bonus travel recommendations and lots more stuff I am loving!
Extras subscribers also have access to my friend Vincent Francoual’s madeleine recipe from my Q&A with him a few years ago.
In case you want to plan a trip to France over the Bastille day weekend, here are some of my Paris recommendations.
More Recipes Perfect for Bastille Day
Some of these are free from my website and others are from the “Extras” archive, another feature of the paid subscription, you get all the recipes in the archive!
Crepe Cake (from the “Extras” archives!)
French Banana Bread (from the “Extras” archives!)
Diane Moua’s Easy Chocolate Mousse (from the “Extras” archives!)
Paris Brest (pictured above)
Souffles: Spinach and Cheese Souffle | Frozen Passion Fruit Souffle | Foolproof Chocolate Souffle
Pistachio Madeleines
Tips & Techniques
Preparing the Madeleine Pan
When selecting Madeleine pans*, I find that gold results in the best color for the finished product. Generally they bake up a 3” Madeleine. You can find mini pans or giant ones. The rule is to fill the well about 3/4 of the way.
Use a #50 (4 tsp) portion scoop* to get exactly the right amount of batter in each mold. It’s important to wipe it level with the scoop or you will get too much batter and that will prohibit the bump from forming. Make sure you spread the batter out evenly so it will bake properly. Pro Tip: you will need more or less if you switch the size of the Madeleine pan.