This Madeleine recipe is the reason I made some pistachio paste the other month. The thought of making and eating these small french pistachio cakes was just heavenly, as I love pistachios, maybe just nuts in general but this is one of my favourites.
I have baked Madeleine’s before, I tried the Hairy Bikers Madeleine recipe and also Mary Berry’s French Madeleine’s . I still find that with Madeleine’s there is always room to improve as I have not yet got that perfect bump on my Madeleine’s.
I will be experimenting again some time in the future and hopefully I will get the distinctive hump that you get a proper French Madeleine.
Important things to know before baking:
- You need to refrigerate this madeleine batter overnight, so plan ahead!
- Make sure you have 1/8 teaspoon, as the recipe has some very exact measurements.
- 69g of Eggs!! 1 large is too little and 2 is too much… so whisk 2 eggs and then measure out 69g.
- You need Pistachio Paste, this can be quite expensive to by so I would suggest about having a go at making it yourself. Here is my recipe for Homemade Pistachio Paste.
Adapted from Bouchon Bakery
Makes 12 Pistachio Madeleines
57g Plain Flour
3/8 tsp (1.9g) Baking Powder
69g Eggs, whisk 2 eggs together then measure out
46g Granulated Sugar
8g Dark Brown Sugar
8g Maple Syrup
46g (3 tbsp) Pistachio Paste
The Day Before – Making Your Madeleine Batter
- In a medium bowl sift the flour and baking powder and whisk together.
- In a bowl of a stand mixer, fitted with the whisk attachment, put the 69g of eggs and granulated sugar and whisk for 1 minute on medium to high speed. Increase the speed to high and carry on whisking for round 4 minutes until the mixture is pale and has doubled in size.
- In a small saucepan, gently melt the butter, dark brown sugar and maple syrup over a medium to high heat, stirring constantly to make sure all the brown sugar is dissolved. Once the sugar has dissolved remove from the heat.
- Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining half, making sure to scrape the bottom of the bowl and everything is combined.
- Pour the slightly warm butter mixture into the bowl and fold into the batter until everything is incorporated and the batter is smooth.
- Put your pistachio paste in a medium bowl – if your paste is stiff warm it up in the microwave for 20 seconds to soften it.
- Using a spatula stir a quarter of your batter into the pistachio paste to thin it slightly, then fold in the remaining batter.
- Cover your bowl with clingfilm and refrigerate overnight.
The Next Day – Baking Your Madeleines
- Preheat the oven to Gas Mark 4 and prepare your Madeleine tin by brushing it with melted butter. Place your tin in the fridge or freezer for the butter to harden.
- Fill each cavity with 20g (1tbsp) of batter either using a piping bag or spoon. Tap the bottom of the tin against the work surface to smooth the top of the batter.
- Bake in the oven for 8 – 9 minutes until the tops are lightly golden and a skewer inserted comes out clean. The bottoms of the Madeleine’s will brown faster than the tops, so keep the tops more to the lighter side.
- Once out of the oven, remove from the tin and cool on a wire rack.
Madeleine’s are best on the day you bake them, but they can be stored in an airtight container for a day.
I thought that these small dainty cakes were lovely, I loved the pistachio flavour that came through, but the only thing I found is that they were quite sticky when picking up.
I also did get the characteristic of a traditional Madeleine, I’m thinking next time to higher the oven temperature so that I can try and get that hump.