So my madeleine pan has been staring at my face since the day I got it. What actually got me to buy this specialty pan (which I usually am not a fan of) was my “need” to have madeleines. The only other time the pan was used, it was to make shortcakes..these ones, for those who haven’t already seen them.
The pan has now finally been put to use for what I’d like to think is the real purpose of the pan. Enough about the pan now. Let’s get on to what we have here today. Garlic Rosemary Madeleines. Soft, cheesy, moist, garlicky, full of flavor delicious no butter madeleines. Again, technically not madeleines but that doesn’t matter when you give a hungry man these and he gobbles a few up right out of the oven. Hungry Man = Mr. Confused Bawarchi!
These make a great tea/ coffee time snack and will be a hit as an appetizer at those house parties that you host! Well, we hope all you FF party goers enjoy this as much as we did.
So after having gone through a few recipes I got one that didn’t have all that butter and a recipe that I could work around. This is a very forgiving recipe and you can use the herbs that you like, add in more spice or add in your favorite cheese!
So this is how we made Garlic Rosemary Madeleines:
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/3 cup plain yoghurt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Havarti cheese
- 2 cloves garlic
- 1 tablespoon finely chopped rosemary
- ½ teaspoon finely chopped oregano
- ½ teaspoon ground black pepper
- Preheat the oven to 425 F. Grease the madeleine pan well with oil.
- Mix all the ingredients together in a food processor and pulse only until combined. You can also use a hand mixer or a stand mixer to combine all the ingredients. The batter should be thick.
- Spoon the batter into a madeleine pan or a mini muffin pan if you don’t have a madeleine pan.
- Bake this for about 9-11 minutes at 425 F.
- Take them out of the oven and carefully flip the madeleines (for the other side to get some browning) and let them cool in the pan for about 5-7 minutes.
- Serve warm and enjoy!
1. Feel free to use the kind of cheese you like. The original recipe only used parmesan but we added a bit of parmesan and havarti and it worked perfectly well.
2. Once baked, the top side of the madeleines may look slightly wrinkle-y but don't worry about that, it tastes as good!
3. If you don't have a madeleine pan, you could use a mini muffin pan. Ideally not a regular muffin pan otherwise the end product may be too dense.
4. Feel free to double the recipe if you fancy more or if you have lots of mouths to feed!
Let’s help ourselves now…