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.

Reviews Add a comment

  • speech529
    19 JUL, 2015
    Although the flavor is great, the texture of these madeleines is very rubbery and greasy. They don't brown very well. I think madeleines should be made without butter. I am going to look for a different recipe that is true to the classic madeleine base.