Pistachio Madeleines with Optional White Chocolate
Ingredients
- 7 tbsp unsalted butter, melted
- 2 eggs, room temperature
- 7 tbsp sugar
- 2/3 cup cake flour
- 1 tsp baking powder
- 3 tbsp slivered pistachios, chopped
Optional
- 2/3 cup white chocolate, melted (optional: color with green food coloring)
Preparation
Chop the pistachios and set aside.
In a large bowl, whisk the eggs and sugar until the sugar dissolves.
Sift in the cake flour and baking powder. Add the chopped pistachios and whisk until combined.
Add the melted butter and mix until fully incorporated.
Cover and chill the batter for at least 1 hour or overnight.
When ready to bake, preheat the oven to 370°F (190°C). Grease any pan or silicone mold of your choice with butter.
Remove the batter from the fridge and stir gently with a spatula to loosen it.
Transfer to a piping bag and fill the molds about 80–90% full.
Bake for 10–12 minutes until golden brown.
Optional chocolate coating
Add about 1 tbsp melted white or colored chocolate into each cavity of a clean mold.
Press the cooled madeleines into the chocolate gently until it reaches the edges.
Freeze until the chocolate is set.
