Business Private

Madeleines with White Chocolate & Pistachio

Total time
25 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
12 Minutes
Rest time
60 Minutes


Ingredients for 18 madeleines

For the dough
30 g Pistachios, salted and toasted
75 g Spelt flour monococcum Bio
70 g Butter
1 teaspoon Dried yeast for cakes
2 Eggs, medium
85 g Sugar
For the decoration
100 g White chocolate
q.s. Pistachios, salted and toasted


  1. Place the pistachios in a blender and grind to a fine powder consistency. Combine the pistachio powder together with the Monococcum Bio spelt flour and baking powder and set aside.
  2. Melt the butter and use the oil to brush the madeleine baking tray moulds. Set the remaining butter aside and place the baking tray in the fridge.
  3. In a bowl, add the eggs and sugar and mix by hand with a whisk, so as not to incorporate too much air. Stir everything well until the sugar has dissolved. Then add the flour and pistachio powder and mix again. Finally add the leftover melted butter, mix well and place the dough in the fridge for at least 1 hour. If you wish, the dough can be prepared in the evening and left in the fridge overnight. The resting time in the fridge is important, as it contributes to the success of the madeleines, i.e. it ensures that the typical hump forms on the surface.
  4. After the resting time has elapsed, preheat the oven to 190°C (static). Coarsely chop some pistachios to be used for decoration.
  5. Remove the dough from the fridge and mix with a spoon. Remove the buttered baking tray from the fridge and spoon the mixture into the moulds. You can also use a pastry bag.
  6. Sprinkle the madeleines with some pistachios (optional) and bake at 190°C for 10-12 minutes. Ensure the madeleines are ready by carrying out a toothpick test.
  7. Remove the madeleines from the oven and leave to rest in the baking tray for 5 minutes. Then re-move gently and allow to cool completely on a wire rack. Once cool, break up the white chocolate and melt in a bain-marie or microwave oven. Decorate the madeleines with the melted chocolate and immediately sprinkle with chopped pistachios, if desired.

Tip If using unsalted pistachios, add 1/2 teaspoon of salt to the mixture.

In collaboration with @passionecooking