Rosemary & Parmesan Madeleines

Prep Time 20 minutes
Cook Time 12 minutes
Servings 12 large madeleines


  • 8 tablespoons 1 stick unsalted butter, melted
  • 1 cup flour
  • 2 teaspoons fresh rosemary minced
  • 1 teaspoon sea salt
  • 1 ⁄4 teaspoon freshly ground pepper
  • 4 eggs
  • 1 ⁄4 teaspoon cream of tartar
  • 1 teaspoon sugar
  • 1 cup grated Parmesan plus more for sprinkling


  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. 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.
  4. 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.