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Rosé and pistachio dipped madeleines recipe

Rosé and pistachio dipped madeleines recipe

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These rosé and pistachio dipped madeleines are the perfect edible gift for Mother's Day. Coated in pretty pink icing and chopped pistachios, they taste just as good as they look. See method

  • Makes 16
  • 10 mins, plus setting
  • 217 calories / serving


  • 60g icing sugar
  • 3-4 tbsp rosé wine
  • a few drops of pink gel food colouring (optional)
  • 400g pack madeleines
  • 80g pistachios, finely chopped

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 6%
  • Sugars

    24g 27%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 30.6g Protein 2.2g Fibre 0.9g


  1. Mix the icing sugar with the rosé until smooth and thick but pourable. Add the food colouring, if using.
  2. Spoon the icing over the round end of a madeleine in a wide strip, then turn over and spoon over the back in a slightly smaller strip, allowing excess icing to drip back into the bowl. Scatter with the pistachios, then transfer to a lined baking sheet to set. Repeat with the remaining madeleines. Once set, they will keep in an airtight container for up to 3 days.

Flavour twists: Swap the rosé for 3 tbsp hot espresso and the pistachios for chopped walnuts. Drizzle with melted dark chocolate. Or, swap the rosé for lemon juice and the pistachios for lemon zest and fresh thyme leaves.

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