Rich brown butter and roasted pistachios come together in these brown butter pistachio madeleines, a delicate French butter cake perfect for spring. Each madeleine is dipped in a vanilla-butter glaze and finished with chopped pistachios for a nutty crunch and pretty presentation.
Baked in a classic madeleine pan to create pretty scalloped edges, these little cakes develop a lightly crisp exterior that yields to a tender, buttery center — ideal with an afternoon cup of tea or coffee.
The sweet vanilla glaze adds just the right amount of indulgence, while the chopped pistachios give texture and color. These madeleines are elegant yet simple to prepare, and they refrigerate well if you want to make the batter ahead.
More madeleine recipes you’ll love:
- Earl Grey Madeleines
- Brown Butter Honey Madeleines
Brown Butter Pistachio Madeleines
- Author: Laura Kasavan
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 14 madeleines
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
These brown butter pistachio madeleines pair nutty browned butter and roasted pistachios with a light honey note. A smooth vanilla glaze and a sprinkle of chopped pistachios finish them beautifully. The batter benefits from a short chill to develop flavor and texture.
Ingredients
Madeleines
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1/2 cup shelled pistachios, roasted and salted
- 1 cup all-purpose 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
- Brown the butter: Cook the butter in a heavy saucepan over medium heat, stirring constantly. It will foam, then clear, and finally turn a medium brown and smell nutty, about 5 minutes. Pour the brown butter into a glass measuring cup and let cool for 10 minutes.
- Make the pistachio-sugar base: While the butter cools, pulse the sugar and roasted pistachios in a food processor until the pistachios are finely ground, about 1 minute. Transfer to a bowl and whisk in the flour.
- Combine wet ingredients: In a separate bowl, whisk the eggs, vanilla, and salt until frothy, about 1 minute. Fold the egg mixture into the flour-pistachio mixture until just combined, then stir in the cooled brown butter and honey until incorporated. Cover and refrigerate for at least 1 hour or overnight to rest the batter.
- Bake the madeleines: Preheat the oven to 350°F. Butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop or two spoons to fill each mold with a generous tablespoon of batter. Bake 12–14 minutes, until the madeleines are puffed, golden, and the edges spring back. Immediately turn them out onto a wire rack or clean tea towel to cool.
- Glaze and finish: Whisk together the melted butter, pinch of salt, vanilla, milk, and sifted powdered sugar until smooth. Place a rack over wax paper, dip each madeleine into the glaze, and sprinkle with chopped pistachios. Let the glaze set before serving.