Rosemary And Parmesan Madeleines
These savory Parmesan and Rosemary Madeleines are an elegant twist on the traditional French treat. With a delicate hint of rosemary, a touch of salty Parmigiano-Reggiano cheese, and a light, fluffy texture, these madeleines are perfect for serving as an appetizer or alongside a cup of afternoon tea. The aroma of fresh rosemary and cheese baking in the oven will entice your senses, making these little treats a delightful addition to any gathering.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 cup cake flour
- 3 tsp. finely minced fresh rosemary
- 1 tsp. fleur de sel, plus more for sprinkling*
- 1/4 tsp. freshly ground pepper
- 4 eggs
- 1/4 tsp. cream of tartar
- 2 Tbs. sugar
- 1 cup grated Parmigiano-Reggiano cheese, plus
- more for sprinkling
Instructions
- Position a rack in the lower third of an oven and preheat to 375°F.
- Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess.
- Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
- Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 18 madeleines.
- Williams-Sonoma Kitchen
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