brown butter pistachio madeleines

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Rich brown butter and roasted pistachios are a perfect match in these brown butter pistachio madeleines! Dipped in vanilla butter glaze and sprinkled with chopped pistachios, these French butter cakes are the perfect spring treat!

Brown Butter Pistachio Madeleines

Baked in a madeleine pan for pretty scalloped edges, each cake has slightly crisp edges that yield to soft centers. With an irresistible vanilla glaze for an extra touch of sweetness, you’ll love a madeleine (or two!) with your mug of afternoon coffee or tea.

Brown Butter Pistachio Madeleines

Brown Butter Pistachio Madeleines

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Brown Butter Pistachio Madeleines

Brown Butter Pistachio Madeleines


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Ingredients

Madeleines

  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 cup shelled pistachios, roasted and salted
  • 1 cup flour
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 Tbsp runny honey

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 3/4 cup powdered sugar, sifted
  • chopped pistachios, for topping

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
  2. While the brown butter cools, combine sugar and pistachios in a food processor and pulse for 1 minute, until pistachios are finely ground. Transfer mixture to a medium bowl and whisk in flour.ย Combine eggs, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and honey and stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
  3. Preheat oven to 350ยฐF and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter. Bake for 12-14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool.
  4. For the glaze, whisk together melted butter, salt, vanilla, milk, and powdered sugar in a small bowl. Set rack with madeleines over a piece of wax paper. Dip madeleines in glaze and sprinkle with chopped pistachios; let glaze set before serving.

Keywords: Brown Butter, Pistachio, Vanilla, Madeleine

Brown Butter Pistachio Madeleines

More madeleine recipes youโ€™ll love:

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Brown Butter Honey Madeleines

12 comments
  1. Hi Laura. I have a question for you regarding the time you leave the batter in the refrigerator to rest. Doesn’t the batter need to come to room temperature or sit out for 20 minutes or so if left in refrigerator overnight? I am afraid the batter will be to cold and won’t cook in the center of the Madeleines. I have had this happen to me before in another recipe.

    Thanks,

    Lisa

    1. Hi Lisa, I typically let the batter rest for 60 minutes. If you want to let it chill longer and bake later, I haven’t had any issues with them not cooking through (the pans conduct heat pretty well). But, you could let it stand at room temp for 20 minutes first. Hope that helps!

  2. Ooh, I love that you used brown butter! Kicks these gems up a few notches…. and now I want one to eat with my cup of tea!!!

    1. Hi Nancy, that’s correct – no baking powder in this recipe. We whisk the eggs very well and let the batter rest before baking, and they rise without it. Hope that helps! ๐Ÿ™‚

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