Rosemary and Comté Madeleines

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

Beat eggs and erythritol or caster sugar together until pale, airy and tripled in volume, about 4 minutes.
Sift in flour, baking powder and a pinch of salt. Gently fold through the egg mixture to incorporate until smooth.
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 .
Grease your madeleine pan with butter. Preheat the oven to 220C/420F.
Remove the cake batter from the fridge and add grated cheese and fold through to combine.
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.
Bake for 8-10 minutes until lightly golden and “humps” spring back to when touch.

33 comments:

Tom 13/6/25 12:33: ...Angie, you intreoduce me to the wide world of food, thank you.
ellie 13/6/25 13:15: These looks so great! & savory too!
Caitlin'nMegan 13/6/25 13:16: Beautiful cookies. Thank you so much for this amazing recipe. I am just wondering where to find this flour.
DEZMOND 13/6/25 13:16: They look nice and golden, I have never made them, but one of my friends had a madeleine craze a few years ago after buying the mold LOL I made kartofel pie for luncken diesen tag.
Ananka 13/6/25 13:33: They look really good :-D
Lola Martínez 13/6/25 13:33: Muy bonitas esas madeleines y lo mejor será lo ricas que estarán
eileeninmd 13/6/25 16:05: Hello,
Your cookies look pretty and delicious!
Thanks for the recipe!
Take care, enjoy your day and have a great weekend.
Federica Simoni 13/6/25 16:48: che meraviglia, buonissime!
Marianela Beauty Tips 13/6/25 17:05: It looks delicious! Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
Pantherka 13/6/25 17:13: They look really great.
Thanks for sharing.
Norma2 13/6/25 17:21: Without a doubt! The muffins are like that! With a hump. The ideal is to bake them in the right mold as you have done.
Judee 13/6/25 17:24: Interesting twist to make these Madelines savory. Love the idea of rosemary.
Cocoa and Lavender 13/6/25 18:09: What a perfect appetizer! I have never made a savory madeleine... it's about time I do! David
Linda's Relaxing Lair 13/6/25 18:29: These look amazing.
sotis 13/6/25 18:36: elles sont parfaite pour l'apéro tes madeleines!!! bisous
Lowcarb team member 13/6/25 22:36: A savoury delight.
Thank you for sharing the recipe.

All the best Jan
roentare 13/6/25 23:40: I really want to have a bite on these
Christine 14/6/25 00:21: So yummy
Dawn 14/6/25 00:45: These madeleines sound yummy. They also look beautiful.
J.P. Alexander 14/6/25 00:57: Me gusto la receta. Te mando un beso.
Ben | Havocinthekitchen 14/6/25 01:13: I love savoury bakes as well as Madeleines, but I've never had a savoury Madeleine. What a great combination with rosemary, lemon, and olive oil.
Brian's Home Blog 14/6/25 01:35: I never heard of those but they look and sound wonderful!
Asep Haryono 14/6/25 05:20: I never thought of pairing madeleines with Champagne, but now I must try it. Beautifully written and mouthwatering as always

thank you for sharing, Angie!
Anonymous 14/6/25 06:52: This is the first time I've been temped to buy a madeleine tray.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 14/6/25 08:16: The recipe indicated they are easily made, they look good.
DeniseinVA 14/6/25 09:29: Oh my goodness, those look wonderful! Such a pretty shape. I need a madeleine tray too.
David M. Gascoigne, 14/6/25 12:39: I would like these for all three meals today!
Anne in the kitchen 14/6/25 22:35: I guess this is a message from the universe telling me to dust off my madeleine pan.
Veronica Lee 15/6/25 02:21: Love the creative take on these Madeleines—turning them savory is such a genius move!
My name is Erika. 15/6/25 02:42: I love the idea of making savory Madeline's. These look and sound yummy.
sherry 16/6/25 10:28: what a fabulous idea Angie. Never heard of a savoury madeleine but it sounds terrific to me!
sherry
unknown 18/6/25 13:57: Oh my goodness, those look wonderful! Such a pretty shape. I need a madeleine tray too.

comme des garcons
Carol @Comfort Spring Station 30/6/25 23:46: I'm just fantasizing about the delicious mix of flavors