I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!
Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was ‘Ridiculous” because there’s really no way to describe how good these are.
I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!
(If you’re in the market for a madeleine pan, I bought this one and I love it.)
Rosemary & Parmesan Madeleines
- 8 tablespoons 1 stick unsalted butter, melted
- 1 cup flour
- 2 teaspoons fresh rosemary (minced)
- 1 teaspoon sea salt
- 1 â„4 teaspoon freshly ground pepper
- 4 eggs
- 1 â„4 teaspoon cream of tartar
- 1 teaspoon sugar
- 1 cup grated Parmesan plus more for sprinkling
- Position a rack in the lower third of an oven and preheat to 375Â°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
- Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
- In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
- Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.