If you love madeleines, these pretty pistachio madeleines are a must try. They are easy and delicious and also have lemon inside. The recipe comes from a book by Caroline van Dorenmalen.
This pistachio madeleine recipe uses nut flour (the pistachio) as well as a lot less sugar than I would normally use in madeleines. That makes them extra special and perfect for when you’re mindful of the amount of sugar in your baking.
Less sweet but still very indulgent!
The ingredients for these lemon pistachio madeleines are slightly different from my usual madeleine recipe like in this chocolate dipped madeleine recipe. Make sure to double check the quantities in the recipe card below:
It’s worth noting that the biggest difference between these pistachio lemon madeleines versus a more regular madeleine like my chocolate chip madeleines is that they are a bit denser and less fluffy. I think this is due to the use of coconut oil and the specific flour mixture you’ll use for this recipe. I added a bit more baking powder just to get that lift, but they do not have that classic hump like regular madeleines.
You start by first grinding the pistachio with a bit of powdered sugar into a fine flour. Don’t grind it for too long as you do not want a pistachio paste.
In a separate bowl, add the eggs and beat until they are light and airy. Add honey, coconut oil and lemon juice and mix for another minute or so on high speed.
Combine the dry ingredients (flour, pistachio, salt, and baking powder) and add this to your egg mixture in batches. Fold in the vanilla and lemon zest and make sure not to overmix.
Let the batter rest in the fridge for about 15 minutes. Grease a madeleine pan and dust it lightly with flour. Divide the batter over the madeleine mold. You can do this with spoons or use a piping bag. Make sure to fill them but just not right to the top. Tap the pan twice on the counter to release any air bubbles. (If you take a look at the photos you will notice that mine have some air bubbles. I used a silicone baking mold which meant I could not tap it on the counter!)
Bake at 350˚F/175˚C (conventional oven) for 14-15 minutes or until cooked through and lightly golden. Remove from the pan straight from the oven and let them cool on a wire rack. If you want you can dust them with icing sugar.
Stored in an airtight container, these madeleines will keep for about 4-5 days.
Yes. Let them cool completely and make sure to freeze them in an airtight container.
If you love pistachio, I have a few other fun recipes for you to try:
Yes, absolutely. All-purpose flour works perfectly in this recipe. Use the same amount as listed.
Yes. Almonds or hazelnuts are great alternatives. Keep in mind that pistachios have a milder, slightly sweet flavor, so other nuts may change the taste a bit.
The use of coconut oil and the shorter resting time can result in a denser batter, which means the traditional hump may be less pronounced. Adding extra baking powder (as done in this recipe) helps make them lighter.
Yes. Replace the coconut oil with the same amount of melted butter. This may give you a slightly lighter texture and a more classic madeleine flavor.
Yes. Resting the batter helps hydrate the flour and improves the texture of the madeleines. Even a short rest of 15 minutes makes a difference.
Because of the coconut oil, it’s best to bake the batter shortly after resting. If refrigerated too long, the batter can firm up too much and affect the texture.
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