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Pistachio Rose Madeleines

Community Member
June 12, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pistachio Rose Madeleines

Ingredients

for 24 servings

Madeleines:

  • ½ cup sugar (100 g)
  • 2 teaspoons culinary grade rose petas
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup flour (100 g)
  • 4 tablespoons ground pistachios
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, melted and cooled
  • butter, Excess butter for greasing madeleine molds

Glaze:

  • ¾ cup powdered sugar (90 g)
  • 2 tablespoons milk
  • 3 tablespoons rose petal
  • 2 tablespoons sugar
  • 2 tablespoons ground pistachios

Nutrition Info

  • Calories 99
  • Fat 5g
  • Carbs 11g
  • Fiber 0g
  • Sugar 8g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.
  2. Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
  3. Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
  4. Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).
  5. Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
  6. For the glaze: Whisk together powdered sugar and milk until smooth.
  7. Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
  8. Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.
  9. Enjoy!

Ingredients

for 24 servings

Madeleines:

  • ½ cup sugar (100 g)
  • 2 teaspoons culinary grade rose petas
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup flour (100 g)
  • 4 tablespoons ground pistachios
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, melted and cooled
  • butter, Excess butter for greasing madeleine molds

Glaze:

  • ¾ cup powdered sugar (90 g)
  • 2 tablespoons milk
  • 3 tablespoons rose petal
  • 2 tablespoons sugar
  • 2 tablespoons ground pistachios

Nutrition Info

  • Calories 99
  • Fat 5g
  • Carbs 11g
  • Fiber 0g
  • Sugar 8g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.
  2. Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
  3. Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
  4. Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).
  5. Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
  6. For the glaze: Whisk together powdered sugar and milk until smooth.
  7. Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
  8. Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.
  9. Enjoy!

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