A pistachio madeline recipe, plus tips on how to make clarified butter

Light in texture and delicately flavored. Recipe: Pistachio madeleines

April 27, 2016 8:30 AM PT

This madeline recipe has long been a reader favorite. And every once in a while, we get a request to run the recipe again. Really, what’s not to love? Light in texture and delicately flavored, these rich little cookies get their subtle nuttiness from chopped pistachios.

What’s more, the cookies are actually easy to make. The recipe does call for clarified butter, and though you can readily find it at most stores, it’s easily made at home.

To make your own clarified butter, gently melt butter over low heat in a heavy-bottom saucepan (or slowly melt it in the microwave). As the butter melts, the milk solids will sink to the bottom and water and whey proteins will gently bubble to the top. After the water has evaporated, gently skim the whey (the dry foam) from the top of the clarified butter. Very gently pour the clarified butter into a separate container, making sure not to disturb the milk solids at the bottom. 1 1/2 cups (3 sticks) of standard butter should give you 3/4 to 1 cup clarified butter.

PISTACHIO MADELINES

Total time: 45 minutes | Makes 3 1/2 dozen cookies

Note: Adapted from Keswick Hall in Virginia. To make the clarified butter, heat 1 1/2 cups (3 sticks) butter in a small saucepan over low heat; allow the butter to melt and separate, then spoon off any foam on the top and remove the pan from the heat. Gently ladle out the clear (clarified) butter, leaving the milky residue in the bottom of the pan. Refrigerate the butter until it is firm but not hard, about 2 hours.

1 1/4 cups clarified butter (the butter should be firm but not hard), plus more for greasing
1 1/3 cups sugar
4 eggs
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pistachios
2 cups flour

1. Heat the oven to 350 degrees. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl with a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer running, add the eggs, one at a time. Mix in the vanilla and salt, then fold in the pistachios and flour just until fully incorporated.

2. Pipe or spoon the batter into greased madeleine molds. Bake until set and light brown, about 10 minutes. Cool the cookies in the trays 10 minutes before removing from the molds.

Each cookie: 115 calories; 2 grams protein; 11 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 36 mg. cholesterol; 14 mg. sodium.