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Pistachio mini madeleines - Marie's Daily Cooking

Pistachio mini madeleines


A simple and tasty recipe for pistachio-flavoured mini madeleines!

You can of course make this recipe in standard sized madeleine tins (you will simply have to adjust the baking time) or other cake tins.

Pistachio mini madeleines

Servings 40 madeleines
Prep Time 15 minutes
Cook Time 15 minutes
Resting time for the dough 2 hours


  • 140 g flour
  • 120 g butter
  • 110 g sugar
  • 40 g almond powder
  • 3 eggs
  • 3 tbsp pistachio paste
  • 5 g baking powder
  • 1 pinch of salt


  • Melt the butter and let it cool.
  • Whisk the eggs with the sugar to make the mixture white, for about 5 minutes.
  • In a separate bowl, mix the flour, baking powder and salt. You may want to sift the mixture.
  • Add the cooled melted butter to the sugar and egg mixture and mix in the pistachio paste. Use a wooden spatula to mix the mixture until you get an homogeneous preparation.
  • Finally, add the dry ingredients gradually, mixing gently and carefully with a wooden spatula, until the mixture is smooth.
  • Cover and chill in the fridge for 1 to 2 hours.
  • Then remove from the fridge and leave at room temperature for about 15 minutes.
  • Meanwhile, preheat the oven to 220°C.
  • After 15 minutes, grease the moulds (oil or butter) and fill them about 3/4 full with a small spoon or a pastry bag.
  • Bake at 200°C for 10 minutes. Check the cooking with the tip of a knife and extend the cooking time by 2/3 minutes if necessary.
  • Remove the madeleines from the tin and leave them to cool on a rack.


Optionally, you can add orange blossom water to the preparation.
You can also adapt this recipe and replace the pistachio paste with hazelnut or almond puree for example.
You could also add a small spoonful of cherry or raspberry jam after filling the moulds halfway with the mixture.
Try what comes to your mind!
Course: Dessert
Cuisine: French
Keyword: Pistachio

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