Savory Mini-Madeleines
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3ounces unsalted butter, melted
- 1cup cake flour
- ½teaspoon ground white pepper
- ¼teaspoon cream of tartar
- 1teaspoon baking powder
- 1tablespoon herbes de Provence
- 4large eggs
- 2tablespoons sugar
- 1cup finely grated Parmigiano-Reggiano
- ¼cup minced niçoise olives
Nutritional analysis per serving (75 servings)
28 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
- Step 2
Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
- Step 3
Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.
- The recipe will make about 25 regular-size madeleines in a standard madeleine pan. Increase cooking time to 12 to 15 minutes.
Private Notes
Comments
Wonderful hors d'oeuvre for parties, served with a rose wine. Always asked for the recipe. Get over the butter, eggs, etc. Boring comments-just don't make the recipe...
After my first bake I found the amount of sugar a bit too sweet for a savory, but will try these again with just 1 tbsp.
Lovely the second time around. I added only one scant tsp of sugar, as the sugar measurements in the original recipe made them way too sweet. Also, it may just be my stove, but I upped the cooking temperature to 390 degrees and cooked two batches of 20 simultaneously for 18 minutes to get them lightly and perfectly browned. The results were sublime. These are addictive.
These came out wonderfully the second time around. The first time I made the mistake of using European high fat butter. While this type of butter works wonderfully in most baked goods it made the madeleines greasy. As other reviewers have noted, it tasted better to me with a tad less sugar.
Wonderful hors d'oeuvre for parties, served with a rose wine. Always asked for the recipe. Get over the butter, eggs, etc. Boring comments-just don't make the recipe...
Baked these using Asiago cheese and Kalamata olives due to limitations of my local grocery store. Also the Herbs de Provence the grocery store carries has lavender in it. Followed all quantities per the recipe including the 2T of sugar and they were delicious. Best eaten same day freezing any remaining.
Advertisement