Ingredients

  • SpinneysFOOD Salted Butter 60g
  • SpinneysFOOD Organic Natural Honey 20g
  • SpinneysFOOD Organic Free-Range Egg 1, large, at room temperature
  • SpinneysFOOD Extra Fine Caster Sugar 30g
  • Cake flour 50g
  • SpinneysFOOD Baking Powder 1 tsp
  • Pistachio powder 30g
  • Slivered pistachios 50g
  • White baking chocolate 200g

Nutrition (Per serving)

  • Calories 211
  • Fat 13.4g
  • Saturates 6.4g
  • Protein 3.9g
  • Carbs 22.7g
  • Sugars 14.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pistachio madeleines

French 10 Mins Prep · 8 Mins Cook


  1. Melt the butter. Combine 50g of the butter with the honey. Set the mixture aside to cool. Reserve the remaining 10g of butter to grease the moulds.
  2. In a large bowl, whisk the egg and sugar until very pale and fluffy (reaching the ribbon stage where the mixture leaves a trail when you draw a figure 8 in the bowl). Add the butter-honey mixture to the egg mixture and whisk quickly. Sift in the flour and baking powder. Gently fold to form a smooth batter. Add the pistachio powder to the batter and fold until well incorporated.
  3. Place the Madeleine batter in a piping bag and refrigerate for at least 2 hours, preferably overnight. This step is essential for achieving the classic Madeleine bump.
  4. Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the remaining melted butter.
  5. Pipe the Madeleine mixture into each mould, filling them 3/4 of the way. Sprinkle over the slivered pistachios.
  6. Bake for 6-8 minutes, or until the Madeleines are golden and have that trademark bump. Allow to cool.
  7. Clean the Madeleine moulds well.
  8. Melt the white chocolate. Spoon a teaspoonful of melted white chocolate into each mould and spread evenly. Gently push the madeleines back into their moulds. Refrigerate until just set then unmould.
  9. Serve at room temperature.