*Tip: I buy “Pistachio Nutmeats – Unroasted and Unsalted” from Trader Joes and just grind them up in a small food processor. 

Combine the egg whites, almond extract and salt in a large bowl and whisk until frothy but not yet holding peaks. 

Add the confectioners’ sugar, pistachio flour, rice flour, oat flour, and tapioca flour to the egg whites and whisk to combine. 

Add the melted butter to the flour and egg white mixture and whisk until completely incorporated. Cover and place in the refrigerator to chill for at least 1 hour. (You can do this overnight if you want to prepare the batter in advance and bake the following day.) 

Preheat the oven to 375 F

While the batter is chilling, prepare the madeleine pan: Brush the melted butter across the inside surfaces of a 12-well madeleine mold, making sure to coat all the crevices. Sprinkle a little of the tapioca flour into each well. Tilt and tap the mold to distribute the starch and evenly coat each well and then firmly tap out the excess. (I do this over the sink.) Place the mold in the freezer to chill for at least 10 minutes. 

Once the batter is well chilled, spoon it into the prepared pan, dividing evenly among the wells. The batter will spread as it bakes. Bake until the madeleines are puffed in the center and golden brown around the edges, 9 -12 minutes. Immediately turn them out of the pan by rapping it on the counter and using your fingers to gently release any that are stuck. (This part of the directions does not always go as planned. First of all, I’ve found that the madeleines are very stubborn and want to hang on to the pan. Yes, I use my fingers, but the pan is really hot. So sometimes I will use the back of a spoon to nudge the seam between the madeline and pan. I have also used a toothpick to pry the itty bits away from the pan. But don’t despair. They will come out.)

These are best the day they are made. (I stick any extras in the freezer and they still taste delicious days later.)