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Tartine’s Gluten-Free Pistachio Madeleines

  • Author: Elisabeth Prueitt
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 minutes
  • Yield: 10 1x


  • 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


  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.