Go Back Email Link
–+ servings
single chocolate pistachio madeleine with a white background.
Print Recipe
No ratings yet

📖 Chocolate and Pistachio Madeleines

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. 
Prep Time15 minutes
Cook Time12 minutes
30 minutes
Total Time57 minutes
Course: Breakfast, brunch, Dessert, Snack
Cuisine: French
Servings: 18 madeleines
Calories: 119kcal
Author: Mélanie

Equipment

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

Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 55mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 210IU | Calcium: 10mg | Iron: 1mg