Pistachio Rose Madeleines are soft, tender, and moderately moist. Salted pistachios and white chocolate make these treats sweet and salty while the addition of rose petals adds a hint of botanical flavour.Jump to Recipe
Hello, everyone! Happy Friday!
Did I promise you something sweet and delicious? You’ve got it – please enjoy these Pistachio Rose Madeleines.
Indeed, it’s been a while since I posted my last dessert on the Havoc In The Kitchen. Actually, that was on March 31. What’s in between? Seven savoury and utterly delicious recipes. In case you’ve missed them, no worries – those are few of them I would strongly encourage you to try.
Recent Savoury Recipes
Porcini Mushroom Chicken Skillet – irresistibly creamy and reach flavour.
Shawarma-Inspired Skillet Chicken – absolutely must! Please promise you’ll make it.
Chicken Mushroom Buckwheat – hearty and earthy.
Potato Egg Prosciutto Salad – a fancy and elegant twist!
Eggplant Crispy Chickpea Salad – some awesome textures going on.
Pistachio Rose Madeleines
So, I think 7 recipes was enough to have something different and sweet now. These Pistachio Rose Madeleines absolutely fit the bill. Tender, slightly moist, and soft. The addition of white chocolate perfectly balances the salted pistachios. And if you love a hint of rose flavour, this is a prefect recipe for you. Indeed, I am a huge one. Folks who have known me for a long time, remember that some time ago I was absolutely obsessed with lavender. Not so much later, so I will need to catch it up (Right, David?)
Lately, I’ve been a huge fan of rose flavour. There are a few my recent creations
More Rose Flavour Ideas
Since I love madeleines (So easy to make!), that was the time to use those flavours as well. Aren’t they pretty? If you want the rose flavour to be VERY subtle, you only use rose petals and omit rose water. If you don’t have rose petals, you can simply use only rose water then! Also, while the cardamom is optional, I would recommend using it. It’s simply a perfect combo.
All right. I hope you will have a lovely weekend. And I hope you like these Pistachio Rose Madeleines, too. Also, don’t forget to follow me on Instagram if you haven’t yet :) Cheers!
Pistachio Rose MadeleinesCourse: Madeleines
Pistachio Rose Madeleines are soft, tender, and moderately moist. Salted pistachios and white chocolate make these treats sweet and salty while the addition of rose petals adds a hint of botanical flavours. I used a mold for relatively large madeleines, and the amount of batter was exactly enough so I didn’t need to re-fill it. If that’s the case, the baking time for you will be longer.
3 eggs, room temperature
1/3 cup granulated sugar
2 tbsp. honey
130 gr. butter
1 cup pastry or all-purpose flour, sifted + some (~1 tbsp.) for dusting
1/2 tsp. baking powder
2/3 cup salted pistachios, finely chopped (~1/2 cup ground)
a tiny pinch of ground cardamom (optional)
a few drops of rose water (optional)
~150 gr. white chocolate, roughly chopped
~ 1 tbsp. dried rose petals (optional)
1 tsp. coconut oil
- Melt the butter and let it cool for about 10 minutes.
- In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
- Add the sugar, honey, and cardamom and rose water (if using) and continue vigorously whisking for about 9 minutes. You can also use a hand mixer – just reduce the time roughly in half.
- Reserve 2-3 tbsp. of the chopped pistachios. Stir in the remaining pistachios, flour, and baking powder. Don’t whisk the mixture – gently fold in the dry ingredients with a spatula.
- Reserve about 1 – 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay for at least 20 – preferably 30 minutes.
- Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
- Fill each mold no more than 2/3 full – the batter will expand in the oven.
- Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 8-10 minutes. Don’t open the oven first 5 minutes.
- Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to release the cookies.
- Repeat with the remaining butter. You don’t need to wash the mold (Unless some dough stuck to the molds which doesn’t happen often). Just repeat the step with greasing and dusting. Cool.
- For the glaze, place the chopped chocolate with coconut oil in a bowl and melt in a microwave in 20 seconds intervals. stirring every time. Repeat until fully melted (about 40-50 seconds should be enough.)
- Combine the reserved pistachios with rose petals (if using). Dip the madeleines (half way) into the melted chocolate and sprinkle with the pistachios-rose mixture. Let them dry and set.
- Madeleines are best to be consumed as soon as possible – after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day – just keep them in closed container. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.