Pistachio Madeleines

My go to madeleine recipe is from Fernand Point’s Ma Gastronomie (copyright 2008 The Rookery Press).   This cookbook is a collection of recipes and thoughts on food by Point — the famed chef and owner of Restaurant de la Pyramide in Lyon, France, where he honored the traditions of the culinary masters while creating new dishes showcasing seasonal ingredients in the early 20th century.  Point’s cuisine would likely be considered “farm to table” in today’s foodie vocabulary.  I recently modified Point’s recipe to include pistachios…

Raw Pistachios

Ingredients:

3 egg yolks

¾ cup sugar plus 2 tablespoons

14 tablespoons melted butter

Zest of one lemon

1 1/3 cups flour

5 stiffly beaten egg whites

1/3 cup of unsalted, shelled pistachios pureed in a food processor

Blend the sugar into the three egg yolks.  Then mix in the butter and lemon zest.  Add the flour a bit at a time, then fold in the egg whites followed by the pistachios.  Butter your madeleine mold and spoon the batter into the mold.   Bake for about 10 minutes at 375 degrees.  This cooking time is for a larger size madeleine (this mold will typically have 12 cavities).

Madeleines 3

When I made the pistachio madeleines, I used a De Buyer silicone mini madeleine mold with 20 portions and reduced the cook time.  The mini madeleines were a lovely summer green hue and made for a perfect accompaniment to gelato or sorbet.

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