Last updated on September 18th, 2025.
These Pistachio Madeleines are small shell-shaped sponge cakes are soft, buttery, and infused with the earthy, nutty flavor of pistachios. They are a combination of a light airy cake and a buttery, crumbly cookies.
I believe that in the baking world Madeleines are considered to be cookies, even though they have the texture of sponge cakes, they are soft, and fluffy, and the opposite of these Crumbly Pistachio Shortbread Cookies. It doesn’t matter because, this recipe, much like this Pistachio Pound Cake, is all about the pistachios, like plus they are super simple to make and even more impressive to serve.
BTW, I have the cake version of this cookies, its a moist and tender Pistachio Torte Dessert Cake.
Key Ingredients
The complete recipe including measurements is at the bottom of this post in the recipe card.
- Shelled Pistachios. Roasted are best because they have an extra layer of flavor, and you can use salted.
- Cake Flour. Cake flour is essential in this recipe, it is rich in starches and low in gluten and why the cookies are light, fluffy and tender.
- Eggs at room temperature flour. Madeleines are basically sponge cakes, and get their airy and fluffy structure from whipping the eggs with the sugar. If the eggs are cold, they won’t whip as effectively as room temperature eggs.
Favoring options
- Rub the sugar with lemon, or orange zest.
- Mix in 1/2 teaspoon of almond extract.
- Fill the Madeleines with lemon curd, or Pistachio Praline.
How to Make
The mixing process is pretty straight forward, but for the Madeline’s to get their famous bump and keep its moist texture the chill time is absolutely a must. Which is why my biggest tip is to plan ahead. And if you want to learn why and more about the science behind this recipe, get a copy of my cookbook Baking Science.
Below are step-by-step images for a visual instructions:
- Process the pistachios with 1 tablespoon of the flour into a finely ground mixture. Pay attention and stay close, so it won’t turn into a paste.
- Sift the flour then mix it with the baking powder and gound pistachios.
- In a separate bowl, whip the eggs and the sugar until you have a very pale yellow mixture that is triple in size.
- Fold in the flour, then the melted butter.
- Place the bowl in the refrigerator to chill for about 30 minutes.
- Scoop the batter into the Madeleines molds (not more than 3/4 full) and then chill again for at least 1 hour, or preferably 4 hour. Bake.
Store
Once completely cool, store your Madeleines in an airtight container at room temperature for up to 3 days. Do not refrigerate, or it will dry out. For longer storage, freeze them in a zip-top bag for up to 6 weeks month. Reheat briefly in a 300°F oven to refresh before serving.
Yields
This recipe makes 12-18 Pistachio Madeleines depending on the size of the molds you are using.
Pistachio Madeleines With Flavoring Options
Ingredients
- 1/2 Cup (75g) Shelled Pistachios
- 3/4 Cup + 1 tablespoon (100g) Cake flour
- 1/2 teaspoon Baking powder
- 2 Large Eggs at room temperature
- 1/2 Cup (100g) Sugar
- 6 Tablespoons (85g) Melted unsalted butter
Instructions
- Process the pistachios and one tablespoon of the flour in a food processor until you have a fine mixture. Do not over process.
- In a medium bowl sift the cake flour then mix in the baking powder and chopped pistachios.
- In a large bowl, whip the eggs with the sugar until pale yellow and almost triple in volume.
- Fold in the flour mixture.
- Fold in the melted butter.
- Place the bowl in the refrigerator to chill.
- Grease a madeleine pan, or a mini cupcakes pan (total 12 cavities) and fill each mold 3/4 full.
- Chill for 1-4 hours.
- Bake at the middle center for 8-10 minutes, until the cookies are puffy with a small bump at the center and a toothpick comes out dry, or with a few moist crumbs from the center of the cookies.
- Remove from the oven and allow to chill in the pan for about 12-15 minutes before inverting.
Notes
- Store at room temperature in an airtight container for up to three days.
- Freeze in a freeze bag for up to six week.
- Make sure the eggs are at room temperature.
- Flavoring options: Rub the sugar with lemon, or orange zest. Fill the Madeleines with lemon curd, or Pistachio Praline. Mix in 1/2 teaspoon of almond extract.
