Savory Mini Madeleines Recipes

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SAVORY MINI-MADELEINES



Savory Mini-Madeleines image

A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan. But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink. They're easily made at home; the recipe produces a generous quantity. But they freeze beautifully and can be defrosted and warmed for about 20 minutes in a 325 degree oven.

Provided by Florence Fabricant

Categories     snack, cakes, quick breads, side dish

Time 50m

Yield 75

Number Of Ingredients 10

3 ounces unsalted butter, melted
1 cup cake flour
1/2 teaspoon ground white pepper
1/4 teaspoon cream of tartar
1 teaspoon baking powder
1 tablespoon herbes de Provence
4 large eggs
2 tablespoons sugar
1 cup finely grated Parmigiano-Reggiano
1/4 cup minced niçoise olives

Steps:

  • Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
  • Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
  • Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams

DANIEL BOULUD'S MADELEINES



Daniel Boulud's Madeleines image

Provided by Daniel Boulud

Categories     Cake     Dessert     Kid-Friendly     Lemon     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 large or 5 dozen mini

Number Of Ingredients 11

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons warm melted unsalted butter
Special equipment:
12-cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.

Steps:

  • Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
  • Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
  • Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
  • Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
  • Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

SAVORY MINI-MADELEINES



Savory Mini-Madeleines image

Number Of Ingredients 10

3 ounces unsalted butter, melted
1 cup cake flour
1/2 teaspoon ground white pepper
1/4 teaspoon cream of tartar
1 teaspoon baking powder
1 tablespoon herbes de Provence
4 large eggs
2 tablespoons sugar
1 cup finely grated Parmiginano- Reggiano
1/4 cup minced nicoise olives

Steps:

  • Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
  • Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
  • Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.

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