Trio of Savory Madeleines
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Martha Stewart Weddings, Summer 2008
- Yield Makes 220 mini madeleines
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Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for pans
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 4 large eggs
- 2 cups whole milk
- 3 1/2 tablespoons finely chopped fresh sage
- 1/2 cup finely chopped pitted olives
- 1/4 cup plus 1 tablespoon finely chopped oil-packed sun-dried tomatoes
Directions
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Preheat oven to 350. Butter mini madeleine pans.
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Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
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Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and sun-dried tomatoes). Divide batter among pans, filling cups 3/4 full.
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Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.
Recipe Reviews
Reviews (5)
Ideas from Real Weddings
You can find the mini cake pans at Williams and Sonoma. They have both the regular size and mini ones. =)
Does anybody know where I can find the small madeleine pans? They're much cuter than the regular ones, but I can't find them anywhere.
Hi Laerkin - unfortunately, the only way it MIGHT work would be to freeze them. You should cut the recipe down to a 1/4 and do a test run. Are you trying to do them as your favors? They would be a great treat. I hope it works out.
How long will these keep? I'm doing a destination wedding. Can these be made, put into airtight containers and still be fresh and flakey in a week?
How long will these keep? I'm doing a destination wedding. Can these be made, put into airtight containers and still be fresh and flakey in a week?