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Image of Pistachio Madeleines with Rose and Pistachio Glaze

Pistachio Madeleines with Rose and Pistachio Glaze

Image of Pistachio Madeleines with Rose and Pistachio Glaze

Soft, buttery, and delicately flavored, these beautifully glazed Pistachio Madeleines offer a touch of refined elegance for any menu. Garnish with crushed rose petals or finely chopped pistachios and serve with a steaming cup of tea for the perfect afternoon treat!

Recipe by: Joan Repato

Baking Time: 8 - 10 minutes

Level of Diffulty: Easy

Yield: 16 Madeleines



Pistachio Madeleines

15g                               Melted butter (for greasing madeleine pans)

30g                               Sifted flour

50g                               Pistachio nuts

85g                               All purpose flour

2.4g                              Baking powder

2g                                 Salt

100g                             Unsalted butter, melted and cooled

1                                   Egg yolk

25g                               Pistachio Flavor Paste

2                                   Egg whites

100g                             Granulated sugar


Rose or Pistachio Glaze

150g                             Powdered sugar, sifted

 20g                              Milk

10g                               Rose Flavor Paste or Pistachio Flavor Paste


For Garnish:

25g                               Finely chopped pistachios (optional)

As needed                    Crushed rose petals (optional)


Special Equipment:

Small saucepan (for melting butter)


Stand mixer with bowl and whip attachment

Large pastry bag

Pastry brush

Madeleine pans

Rubber spatula

Food processor




Pistachio Madeleines

1.) Preheat oven to 335°F.

2.) Prepare madeleine pans, by brushing with melted butter and dusting with flour. Tap off excess flour.

3.) In a food processor, grind pistachios and flour until finely ground. Add baking powder and salt and mix well.

4.) In a separate bowl, combine cooled melted butter, egg yolk, and Pistachio Flavor Paste. Mix well. Add dry ingredients until fully combined.

5.) In a stand mixer fitted with a whip attachment, whip egg whites until frothy on medium speed. Gradually add in sugar, then increase speed to high and whip until medium peaks form.

6.) Fold ⅓ of whipped egg whites into the butter-pistachio-flour mixture, then add remaining whipped egg whites and fold batter together until combined. 

7.) Place madeleine batter in a large piping bag without a tip. Cut the pastry bag to create a ½ inch opening. Pipe batter into each madeleine cavity, filling each one about ⅔ of the way up. 

8.) Place madeleine pans in the oven and bake for 8 to 10 minutes; rotate pans halfway through the baking process so they brown evenly.

9.) Remove pans from the oven and allow to cool on a rack for 10 minutes.

10.) Flip pans onto wire rack to remove madeleines from the pans and allow to cool completely before glazing.


Rose or Pistachio Glaze

1.) To make the glaze, combine the sifted powdered sugar, milk, and Rose or Pistachio Flavor Paste, depending on which flavor you desire. Whisk until smooth. You can add a little more milk if the consistency is too thick. *See recipe notes

2.) Dip each madeleine in the glaze halfway on an angle. Remove excess glaze and place madeleine on wire rack to allow glaze to set. **See recipe notes

3.) If desired, sprinkle rose glazed madeleines with crushed rose petals, or the pistachio glazed madeleines with finely chopped pistachios. When decorating, follow the line where they were dipped in glaze.

 Image of Pistachio flavored Madeleines glazed in Rose and Pistachio Icing

Pictured above: Light, airy madeleines with the alluring aroma and delicate flavor of Pistachio, perfectly complemented by botanical rose and nutty, mildly sweet pistachio glaze.

Recipe Notes:


*If both pistachio and rose flavored glaze is desired, you can split the glaze ingredients in half to create both flavors. Instead of 10g of flavor paste, you would use 5g of Rose Flavor Paste and 5g of Pistachio Flavor Paste.

**Madeleines taste best when served the same day. If you plan on serving them later, do not glaze them yet. Instead, store them in an airtight container and freeze them. Thaw, then glaze madeleines on the day you plan to serve them.

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