Rosemary and Comté Madeleines

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These savory French madeleines are moist, tender, and filled with wonderful cheesy herbal flavour from nutty French Comté and fresh piney rosemary. They're best eaten warm from the oven, but will keep in an airtight container for up to two days. Enjoy it with a glass of Champagne.
If the madeleines didn't get the signature humps or bumps, it is likely that the batter wasn't cold enough. It is the heat shock of baking a cold cake batter on a very hot oven that creates the bumps. So make sure that you chill the batter for at least 2 hours. I left mine overnight. Don’t over fill the mould cavities, or the batter will overflow, and your madeleines will be flattened.

 

2 Large eggs, at room temperature 100 g Erythritol or caster sugar 100 g White spelt flour (or ap flour) 1 tsp Baking powder A pinch of salt 100 g Extra virgin olive oil 2 tbsp Fresh rosemary, finely chopped Zest half a lemon 100 g Comté cheese, finely shredded ½ tbsp Butter for greasing the pan

1. Beat eggs and erythritol or caster sugar together until pale, airy and tripled in volume, about 4 minutes.
2. Sift in flour, baking powder and a pinch of salt. Gently fold through the egg mixture to incorporate until smooth.
3. Add oil, rosemary and lemon zest and mix to combine into a thick batter. Cover with plastic wrap and allow mixture to chill for at least 2 hours or overnight in the fridge .
4. Grease your madeleine pan with butter. Preheat the oven to 220C/420F.
5. Remove the cake batter from the fridge and add grated cheese and fold through to combine.
6. Using a tablespoon to portion batter into the tray, filling the moulds ¾ full. You will get about 20 madeleines. If you need to bake them in two batches, leave the mould to cool in between two batches.
7. Bake for 8-10 minutes until lightly golden and “humps” spring back to when touch.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com