Lemon Pistachio Madeleines
Lemon Pistachio Madeleines
Ingredients
For the Madeleines
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, finely chopped
For Dusting (Optional)
- 2 tablespoons confectioners' sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min
- 2
In a separate large bowl, lightly beat the large eggs. Gradually whisk in the cooled melted butter, lemon zest, and vanilla extract until well combined.
⏱️ 5 min
- 3
Add the dry ingredients to the wet ingredients in three additions, mixing gently with a rubber spatula until just combined after each addition. Do not overmix. Fold in the finely chopped pistachios.
⏱️ 5 min
- 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the characteristic 'hump' on the madeleines.
⏱️ 5 min
- 5
Preheat your oven to 375°F (190°C). Lightly butter and flour a madeleine pan, tapping out any excess flour.
⏱️ 2 min•🌡️ 375
- 6
Spoon about 1 tablespoon of chilled batter into each madeleine mold. Do not overfill, as they will expand significantly.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed their signature hump. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375
- 8
Remove the madeleines from the oven and immediately invert the pan onto a wire rack to release them. Let them cool completely on the wire rack.
⏱️ 5 min
- 9
Once cooled, dust with confectioners' sugar, if desired, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pistachio Madeleines
Ingredients
For the Madeleines
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 teaspoon vanilla extract
- 1/4 cup pistachios, finely chopped
For Dusting (Optional)
- 2 tablespoons confectioners' sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min - 2
In a separate large bowl, lightly beat the large eggs. Gradually whisk in the cooled melted butter, lemon zest, and vanilla extract until well combined.
⏱️ 5 min - 3
Add the dry ingredients to the wet ingredients in three additions, mixing gently with a rubber spatula until just combined after each addition. Do not overmix. Fold in the finely chopped pistachios.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the characteristic 'hump' on the madeleines.
⏱️ 5 min - 5
Preheat your oven to 375°F (190°C). Lightly butter and flour a madeleine pan, tapping out any excess flour.
⏱️ 2 min•🌡️ 375 - 6
Spoon about 1 tablespoon of chilled batter into each madeleine mold. Do not overfill, as they will expand significantly.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed their signature hump. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375 - 8
Remove the madeleines from the oven and immediately invert the pan onto a wire rack to release them. Let them cool completely on the wire rack.
⏱️ 5 min - 9
Once cooled, dust with confectioners' sugar, if desired, before serving.