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Trio of Savory Madeleines

Savory madeleines can be flavored with many varieties of herbs, seasonings, and cheeses. Some options are Gruyere cheese, fresh rosemary, and cayenne pepper.

  • 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

  1. Step 1

    Preheat oven to 350. Butter mini madeleine pans.

  2. Step 2

    Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.

  3. Step 3

    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.

  4. Step 4

    Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

Source
Martha Stewart Weddings, Summer 2008

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Reviews (5)

  • nahyahgina 17 Jun, 2009

    You can find the mini cake pans at Williams and Sonoma. They have both the regular size and mini ones. =)

  • discob77 10 Mar, 2009

    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.

  • amberromo 22 Dec, 2008

    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.

  • Laerkin 21 Dec, 2008

    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?

  • Laerkin 21 Dec, 2008

    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?