Chocolate Dipped Pistachio Madeleines Recipe | Food Dairies | Zarnak Sidwa | Dessert

Chocolate Dipped Pistachio Madeleines Recipe | Food Dairies
Chocolate Dipped Pistachio Madeleines Recipe | Food Dairies

These Chocolate-Dipped Pistachio Madeleines are not just a delight to look at but also an absolute delight to have. You’ll love these!

Watch this Masala TV video to learn how to make Chocolate Dipped Pistachio Madeleines and Spiced Chickpea Salad Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 6 July 2020.





  • Butter, melted 200 gm
  • Flour 170 gm
  • Pistachios 100 gm
  • Caster sugar 200 gm
  • Eggs, separated 2
  • Egg whites 2
  • Lemon zest 1 lemon
  • Dark chocolate 30 gm
  • Milk chocolate 30 gm

Grease madeleine moulds with butter. Chop the pistachios in a food processor and finely grind. Sift the flour and add it to it the pistachios (keeping some aside for dipping later), the lemon zest and sugar and stir to mix through. Mix the melted butter and egg yolks together. Whisk the egg whites in a separate clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites. Spoon the mixture into the madeleine moulds and bake at 180 degrees C for 12-15 minutes until golden and firm to the touch. Cool for a few minutes in the tin, then turn out onto a wire rack and leave to cool completely. Melt the chocolate in a bowl over simmering water. Once the madeleines have cooled, dip the tips into the melted chocolate, about a third of the way down. Then dip into the reserved chopped pistachios and then put aside to set.



  • Tahini ⅓ cup
  • Water ⅓ cup
  • Lemon juice ¼ cup
  • Garlic, minced 2 cloves
  • Cumin ½ tsp
  • Cayenne pepper ¼ tsp
  • Chipotle sauce a dash
  • Salt ½ tsp
  • Spiced Chickpeas:
  • Chickpeas 1 cup
  • Olive oil 1 tbsp
  • Paprika ½ tsp
  • Garlic powder ¼ tsp
  • Cayenne ⅛ tsp
  • Freshly ground pepper to taste
  • Salt to taste


  • Couscous 2 cups
  • Vegetable or chicken stock 2 cups
  • Tomatoes 2
  • Cucumber 1
  • Parsley ¼ bunch

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, chipotle sauce and salt in a blender. Blend until smooth. Refrigerate the dressing until ready to use. Heat the olive oil. Add the drained chickpeas. Sprinkle the paprika, garlic powder, cayenne pepper and pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste. Chop the tomatoes, cucumber, and parsley. Place couscous in stock and cover and set aside, after 30 minutes see once fluffed up mix with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.

Chocolate Dipped Pistachio Madeleines Recipe in Urdu and English

At Masala TV you can check complete Chocolate Dipped Pistachio Madeleines Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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