New This Month

Trio of Savory Madeleines


We think these savory madeleines will make a lasting impression on your guests. They can be flavored with many varieties of herbs, seasonings, and cheeses.

  • Yield: Makes 220 mini madeleines

Source: Martha Stewart Weddings, Summer 2008


  • 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


  1. Preheat oven to 350. Butter mini madeleine pans.

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

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

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