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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Butter - plus more

  2. 1 1/3 cups 263g / 9 1/3oz Sugar

  3. 4 Eggs

  4. 1/2 teaspoon 2 1/2ml Vanilla extract

  5. 1 Salt

  6. 1/2 cup 73g / 2.6oz Chopped pistachios

  7. 2 cups 125g / 4.4oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 1 1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 1 1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard. Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour. Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds. This recipe yields 3 1/2 dozen madeleines. Each madeleine: 118 calories; 79 mg sodium; 38 mg cholesterol; 8 grams fat; 11 grams carbohydrates; 2 grams protein; 0.04 gram fiber.

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