The Pistachio and Chocolate Madeleines are a classic and the recipe easy to make. A buttery mini cake, light and moist, the treat with the infamous bump on one side a the elegant shell on the other is the perfect snack or dessert. The decadence of the chocolate with a little crunch and a nutty taste from the pistachio give a delicious twist to French madeleines.
The recipe comes together in less than 15 minutes and the baking time is also quick. Made with simple ingredients that you probably have in your fridge and pantry: eggs, butter, flour, chocolate. It is a great upgrade from the classic Brown Butter French madeleines.
In this post, I will explain how to get the infamous bump on your little sponge-like cake whether you are using a madeleine pan or not.
If you like my super airy chocolate cake or the classic French marble cake. You will for sure love this mini cakes in a shape of a shell. These are great to pack as a snack, gift during Christmas time and also look great on a brunch table.
🍫 Why you will love the chocolate madeleines
- Easy and quick to prepare
- Makes a elegant edible gift
- Buttery and delicious
- It is a kid-friendly can make it
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📋 Ingredients Needed
Time to gather what you need to bake these classic French madeleines. No fancy ingredients, you probably have it all at home and if not, add it to your grocery list.
- Eggs: Medium size works great
- Butter: I use salted butter but it is a personal preference, unsalted works great too
- Cocoa powder: Prefer an unsweetened one as we are already adding sugar
- Pistachio: unsalted
In terms of utensils, you will need (affiliate links):
- A small mixing bowl
- A madeleine pan or a muffin pan works great too!
📖 Variations
Here are a few ingredients you could tweak:
- Pan: If you don't have a madeleine pan, you can use a muffin pan.
- Toppings: you can use any type of nuts such as almond, peanut, walnut, etc just make sure there are crushed.
🥣 Instructions
Follow these simple steps to create your Chocolate Pistachio Madeleines:
First, whisk the eggs and sugar energetically (picture 1). Next, add the flour (picture 2), mix some more.
Then, add the cocoa powder and mix well (picture 3) and finally pour the melted butter to the bowl (picture 4).
Tip: Use a fine-mesh strainer to sift the flour and avoid limps.
Your batter is ready to be chill for 30 minutes in the fridge.
Now, preheat the oven at 420F and grease your madeleine pan if necessary. Next, add one tablespoon of batter in each madeleine mold and sprinkle generously with broken pieces of pistachio.
Finally, bake at 420F for 6 minutes. Reduce the temperature to 350F and bake for an another 6 minutes.
The thermal shock from the cold batter to the hot oven and the drop of temperature in the oven will create the famous hump.
Allow to cool and serve with your favorite tea or coffee.
💭 FAQs
Madeleine cookies have a sponge cake texture. They are soft and moist with a bump in the middle which is the result of contrasting temperatures during the cook time. Madeleines are a little more dense than a cake but still airy and holds better together, it does not crumble as you eat it.
Yes! Use a muffin pan and you will get the same results with the bump. You will just miss the scalloped side of the madeleine but the taste will be the same.
You can keep it in an air-tight container for 24 hours, maybe 48 hours but please know that the texture won't be as soft and moist. Madeleines are best enjoyed freshly made.
Proust would eat it dunked in tea but I like mine with coffee. It is also delicious paired with another dessert such as a dulce de leche mousse or a crème brûlée.
👩🏻🍳 More Delicious Madeleines Recipes
📖 Chocolate and Pistachio Madeleines
Equipment
- 1 mixing bowl
- 1 Whisk
Ingredients
- 4 eggs medium size
- ¾ cup sugar
- ¼ cup cocoa powder
- 1 cup flour
- 1 stick butter melted
Instructions
- In a bowl, mix the eggs and sugar until foamy. Add the rose water, mix some more.
- Sift the flour and cocoa powder, mix make sure there are no lumps.
- Incorporate the melted butter. Mix well. Use a hand mixer if you prefer.
- Allow the preparation to rest in the fridge for 30 min to an hour.
- Preheat the oven at 420F.
- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 420F (220C) for 6 minutes and drop the temperature to 350F (180C) and bake another 6 minutes.
- Take out of the oven and allow to cool.
Notes
- Madeleines are better eaten fresh but you may store it in a container 24-48 hours.
- If you don't have a madeleines pan, use a small muffin or regular size muffin pan and follow the same baking instruction.
- The batter can be prepared a day in advance and store in the fridge.
Nutrition
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