Pistachio madeleines on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/fistashkovye-madlen/Notes on ingredients:

      Nuts. Pistachios give these madeleines their characteristic taste and aroma, and of course, color. The intensity of the shade will depend on the pistachios themselves. Keep in mind that roasted ones usually have a yellowish tint, while raw ones are greener and brighter. However, roasted pistachios provide a richer flavor.

      As an alternative, you can make these madeleines with hazelnuts or almonds instead of pistachios.

      Butter. You need butter with a fat content of 80% or higher. Traditionally, it is not just melted but also simmered a bit until it has a light nutty aroma.

      Eggs. The recipe is designed for medium-sized eggs of caliber C-1 or M. By weight, this is about 50-55 g per egg without the shell.

      Sugar. Regular white sugar is more than enough here.

      Flour. Regular high-grade flour with about 10% protein works perfectly.

      Let's move on to the preparation.

      Grind the pistachios into flour in a coffee grinder.

      Melt the butter and let it simmer a bit until a light nutty aroma appears.

      Pour it into a bowl and let it cool to room temperature.

      Beat the eggs with the sugar.

      Add the flour sifted with baking powder and salt, the ground pistachio, and the cooled butter mixture. Mix well.

      Place the dough in the refrigerator for 1-2 hours (or better overnight if you want that characteristic hump), then distribute it into molds, filling them three-quarters full.

      Send them to a preheated oven at 180 degrees and bake until done, 10-13 minutes. Repeat with the remaining dough.

      Serve warm or completely cooled.

      Enjoy your tea!



       This pistachio madeleine recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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