Madeleines are one of France’s most beloved tea-time treats—dainty shell-shaped cakes that are buttery, airy, and wonderfully soft. This recipe for Easy Pistachio & Pandan Madeleines gives the traditional French pastry a fresh twist by introducing the nutty richness of pistachios and the floral-vanilla aroma of pandan. The result? A stunning fusion of French elegance and Southeast Asian charm.
The beauty of madeleines lies not only in their taste but also in their simplicity. The batter can be prepared ahead of time, allowing you to bake them fresh right before serving—ensuring that crisp edge and fluffy interior that make them irresistible. Looking for more pistachio desserts? Discover great ideas like Raspberry Pistachio Macarons for your next baking day.
Ingredients You’ll Need
For the Batter (Makes 16–20 Madeleines)
- ½ cup (120 g) unsalted butter, melted
- ½ cup (100 g) sugar
- 3 medium eggs
- ½ teaspoon pandan paste (or vanilla paste as a substitute)
- 130 g all-purpose flour
- 1 ¼ teaspoons baking powder
- Pinch of salt
- 3 tablespoons oat milk
- 1 oz (30 g) pistachios, finely chopped
For the Decoration
- 2 oz (60 g) semi-sweet chocolate, chopped
- 1 teaspoon coconut oil
- Extra chopped pistachios for garnish
Step-by-Step Directions
1. Prepare the Batter
Melt the butter in the microwave and let it cool slightly. In a large mixing bowl, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pandan paste.
In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the wet ingredients along with the oat milk, mixing gently until just combined—avoid overmixing. Cover the bowl and refrigerate for at least 1 hour (up to 24 hours for best results).
Pro Tip: A chilled batter and a hot oven are key to achieving the famous “madeleine hump.”
2. Bake the Madeleines
Preheat your oven to 410°F (210°C). Lightly grease two madeleine molds (if using silicone molds, place them on a baking sheet for stability). Fill each cavity almost to the top and bake for about 10 minutes, or until the edges turn golden and the centers puff up beautifully.
Remove from the oven, unmold immediately, and let them cool completely on a wire rack.
3. Decorate with Chocolate & Pistachios
In a microwave-safe bowl, melt the chopped chocolate with the coconut oil until smooth. Let it cool slightly so it’s not too runny. Dip the cooled madeleines halfway into the chocolate and place them back on the wire rack. Before the chocolate sets, sprinkle with chopped pistachios for a delightful crunch and pop of color.
Serving & Storage Tips
These madeleines are at their peak on the day they’re baked—crispy on the outside and tender on the inside. However, they can be stored in an airtight container in a cool place for up to 2 days.
If you love creative pistachio bakes, don’t miss our Pistachio French Toast Sticks or the delicate Pistachio Tart for a perfect afternoon treat.
Why Pandan Works So Well Here
Often called “the vanilla of Asia,” pandan brings a fragrant, floral note with subtle nutty undertones. It pairs beautifully with the earthy sweetness of pistachios, creating a harmonious flavor profile that’s unique yet familiar.
Can’t find pandan paste? Use vanilla paste instead—you’ll still get a delightful combination with the pistachios. Looking for inspiration? Try our Pistachio Cardamom Rose Loaf for another aromatic fusion.
FAQs About Easy Pistachio & Pandan Madeleines
1. Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours, which actually helps improve the texture.
2. Can I freeze madeleines?
They can be frozen for up to a month. Thaw at room temperature and warm slightly before serving for best results.
3. Can I substitute pistachios with another nut?
Yes, almonds or hazelnuts work well, though the flavor will change.
4. What’s the best way to get the “madeleine hump”?
Use well-chilled batter and bake in a properly preheated hot oven.
5. Can I skip the chocolate coating?
Absolutely. They’re delicious plain or dusted with powdered sugar.
6. How do I know when they’re done baking?
They should have golden edges, a puffed center, and spring back when lightly pressed.
Conclusion
These Easy Pistachio & Pandan Madeleines are the perfect example of how a classic recipe can be elevated with just a couple of unique ingredients. Whether you serve them at a tea party, as a dinner dessert, or simply enjoy them with your morning coffee, they’re sure to impress.
Don’t miss our Pistachio Lava Cake for another decadent pistachio dessert that’s just as easy and crowd-pleasing.