Description
Dipped in vanilla butter glaze and sprinkled with chopped pistachios, these brown butter pistachio madeleines are the perfect spring treat!
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
- 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.
- 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. 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.
- Preheat oven to 350°F 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.
- 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.