• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Gluten-Free Pistachio Madeleines

May 23, 2017 by Joy the Baker 9 Comments

Jump to Recipe

There’s a bevy of Spring 2017 cookbooks scattered across my dining room table.  Each one more inspiring than the next.  Honestly, are you a cookbook collector?  Have you seen what’s out in the world these last few months? There’s some goodness.  

One of my favorite among them is Tartine All Day from Elisabeth Prueitt of my favorite bakery in the country, Tartine, in San Francisco.  If you’re wondering, San Francisco gets all the good stuff.  Tartine among them.  

What’s interesting about Tartine All Day is that a majority of the recipes are gluten-sensitive because Preuitt is gluten-sensitive herself.  Her baked goods in this book are all made with gluten-free flours and really, they’re approachable and refined for the home, and filled with Cali-vibes.  

It’s great.  Let’s make these nutty, fragrant, cakey cookies, ok?  

Another pistachio thing I really want you to know about:  Baked Brown Butter and Pistachio Doughnuts.  

also a very long time ago I made Homemade Pistachio Pudding that was really just a delight.  

Here’s what you’ll need: 

•  egg whites.  We’ll whip these to lighten and lift the cookies. 

•  a combination of gluten-free flours and sugars:  powdered sugar, finely ground pistachios (making pistachio flour!), oat flour, brown rice flour, and tapioca starch.  As a gluten-full baker, I don’t know the exact science of how all of these flours work, but I do know that the delicately nutty flavor and the tender but sturdy texture is just right! 

If you’re wondering what to do with your newly acquired gluten-free flours, might I suggest this VERY GOOD gluten-free fried chicken.  

•  melted butter for lusciousness.  

•  almond extract, to deepen the flavor and surprise us. 

•  a sweet little madeleine pan, very well greased and chilled 

Start by fluffing together all of the dry ingredients.  

The powdered sugar, brown rice flour, and tapioca starch.  A bit of salt.

The pistachio flour and oat flour I made by supremely pulverizing (separately, of course) pistachios and old-fashioned oats in an old coffee grinder that I’ve now dubbed my spice grinder.  Does the trick like a dream!  

Egg whites are whipped in a stand mixer (or with a pair of electric hand beaters) along with the almond extract and the salt until opaque and just beginning to hold their peaks.  

Now let’s get it all together! 

The flours are folded into the egg whites along with the butter.  The batter will maintain some of it’s fluffiness from the egg whites, but now needs a good chill in the refrigerator for the flours to soften and hydrate.  These cookies get cooked from cold.  

Chill batter in the refrigerator for 1 hours or in the freezer for 15 minutes (if you’re in a super hurry).  Chilled though.  Don’t think you can go rogue on this step.  

One other trick to making these cookies pleasing plums is to chill the madeleine pan (greased and all!) in the freezer for at least 10 minutes before adding the batter.  A cold pan will help the center of the cookies rise to plump.  

The best bakers know.  Dang. 

Rap out of the warm baking pan just as soon as they’re done baking, sprinkle generously with powdered sugar (because that’s how I like everything), and enjoy slightly warm with very dark coffee. 

I find that these cookies are best enjoyed within two days of baking.  They feel fancy. They’re nutty, sweet, and make you think of the forest in summertime. That last sentence is exactly why I’m not a sommelier.  Happy Baking and enjoy! 

Photos by Jon Melendez. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tartine’s Gluten-Free Pistachio Madeleines

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Elisabeth Prueitt
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 minutes
  • Yield: 10 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 3 large egg whites
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon sea salt
  • 3/4 cup plus 1 tablespoon powdered sugar, plus more for topping
  • 1/3 cup pistachio flour made by very finely grinding shelled pistachios
  • 2 tablespoons white or brown rice flour
  • 1 tablespoon oat flour
  • 1 tablespoons tapioca flour/starch
  • 6 tablespoons unsalted butter, melted

For the pan

  • 1 tablespoons unsalted butter, melted
  • 1 tablespoon tapioca starch

Instructions

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, almond extract, and salt. Whip on medium speed until the egg whites just pass the frothy stage and start to become opaque. Stop the mixer just before the egg whites start to hold soft peaks. Set aside.
  2. In a medium bowl whisk together powdered sugar, pistachio flour, rice flour, oat flour, and tapioca starch. Add the dry mixture all at once to the beaten egg whites and fold three or four times.
  3. Add the butter to the flour and egg white mixture and whisk well (using a hand whisk) to completely combine. Cover the batter with plastic wrap and place in the refrigerator to chill for at least 1 hour or up to five days.
  4. (Tartine All Day notes that you can also chill this batter in the freezer for 15 minutes, stirring a few times to ensure that the batter chills evenly. The batter can also be frozen in an airtight container for months and thawed before using.)
  5. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  6. While the batter is chilling, generously brush a madeleine pan with melted butter and dust generously with tapioca flour. Make sure that all the nooks and crevices are coated in fat and flour to ensure that the cookies come out of the pan once baked. Place the greased mold in the freezer to chill for at least 10 minutes.
  7. Once the batter and the pan are chilled, spoon the batter into the pan, dividing evenly among the wells. No need to press the batter down and it will loosen and fill the mold once in the oven.
  8. Bake until the madeleines are puffed in the center and golden brown around the edges, 10 to 12 minutes. Immediately turn the madeleines onto a wire rack, dust with powdered sugar and allow to cool to warm or room temperature before enjoying. Store overnight in an airtight container at room temperature but try to enjoy them as fresh as you can.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Cookies, Gluten-Free, Healthy, Recipes, Snacks

Previous Post: « Let It Be Sunday, 120!
Next Post: Let It Be Sunday, 121! »

Reader Interactions

All Comments
I Made This
Questions
  1. Bry Jaimea

    July 16, 2017 at 7:38 am

    These look amazing, can’t wait to try them myself x

    Reply
  2. anne

    June 6, 2017 at 12:48 am

    am looking forward to trying

    Reply
  3. Joshua P. Greig

    June 6, 2017 at 12:21 am

    This looks delicious I certainly enjoyed every bit of it. I have you book-marked to look at new stuff you post. Thanks For Sharing this yummy baker :)

    Reply
  4. Jay

    May 25, 2017 at 9:58 am

    Joy: I know you are super busy, but diabetics can’t have flour! I do cheat occasionally with quinoa flour…….but for bread? Do you have any suggestions please? Nathaniel you, j

    Reply
  5. Natasha

    May 24, 2017 at 2:37 pm

    These look devine!

    Reply
  6. Ashlyn @ The Pedantic Foodie

    May 24, 2017 at 4:46 am

    I love Madeleines so much and the fact that these are gluten-free?! Amazing! I cannot wait to make these for my sister and I’m totally getting myself a copy of that book!

    Reply
  7. Deb

    May 23, 2017 at 5:28 pm

    I assume AP flour can be subbed for a gluten version?

    Reply
  8. suwanneerose

    May 23, 2017 at 6:39 am

    Beautiful! High time I got myself a madeleine pan. I know it’s your birthday tomorrow (mine, too) and I wish you the happiest birthday and many thanks for all the good food and Sunday reads you bring to my life. xoxo

    Reply
  9. Nuria

    May 23, 2017 at 6:30 am

    Why does your webpage do not allow to save pins to pinterest?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar
My Favorite Classic Lemon Bars Recipe

When life hands you lemons, make lemon bars! This lemon bar recipe is the perfect way to add a bite of sunshine to the day. These bars boast a buttery and lightly spiced shortbread crust, and a creamy smooth lemon filling that’s the perfect combination of tangy and sweet. Indulge in a square (or two)…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
This weekend I spent most of my time in a motorcyc This weekend I spent most of my time in a motorcycle seat but there was also boudin stuffed kolaches and @karleesislerflores’s perfect peach butter. Happy Labor Day, friends! Xo
I’ve entered my Kolache Era! First recipe test i I’ve entered my Kolache Era! First recipe test includes kolache dough from @kingarthurbaking (chosen because of the sour cream in the dough) and @karleesislerflores’ peach butter (the perfect blend of summer and fall spices). ⁣
⁣
We’re just a few tweaks away from a recipe. More is more when it comes to boudin and peach butter. That’s what we know. Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up