ROSEMARY PARMESAN MADELINES

November 25, 2009
rosemary parmesan madelines, baking, baked goods, holidays, appetizer, entertaining, holidays

It has been since Cinco de Mayo that I have made any updates to my once neglected cooking blog. A lot has happened since then and my life has taken me into a whole new amazing chapter. My second summer in New York was an extremely successful one and I returned armed with a plethora of new skills to apply to my photography business, Wings of Time Photography. I am married to the most amazing man and we have a bun in the oven, so-to-speak. 🙂 We are beyond excited in creating our own family.

It’s hard to believe how fast this year has flown by as tonight is Thanksgiving Eve. For the last two Thanksgivings I have made this Williams-Sonoma favorite, Rosemary Parmesan Madelines. Originally I used to make 24 at a time with the two trays I’ve had but this year I got smart and bought two more so now I can wip out 48 in one batch. You can buy the madeline molded trays at Williams-Sonoma for $23 each. A bit pricey yes but I tried a cheaper version two summers ago and learned the hard way that they are no good.

As far as the fleur-de-sel you can also buy that at Williams-Sonoma or at Whole Foods. I love cooking with it at any chance I get…taste it and you will see why! 🙂

This rosemary parmesan madelines recipe is meant to be eaten more as an appetizer and not a dessert as it is not as sugary as a traditional French madeline. Give it a go in your kitchen for Thanksgiving or Christmas. It’s sure to be a hit! 🙂

Rosemary Parmesan Madelines

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

Prepare

1. Position a rack in the lower third of an oven and preheat to 375°F.
2. 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. You can always use Baker’s Joy baking spray which works just as well.
3. Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
4. 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
5. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
6. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
7. Spoon the batter into the prepared molds so the batter is even with the rims.
8. Bake until the madeleines spring back when pressed lightly, about 12 minutes.
9. Immediately remove them from the pan and let cool on a wire rack.
10. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.

Rosemary Parmesan Madelines
Serves 12
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 8 Tbs. (1 stick) unsalted butter, melted
  2. 1 cup cake flour
  3. 3 tsp. finely minced fresh rosemary
  4. 1 tsp. fleur de sel, plus more for sprinkling*
  5. 1⁄4 tsp. freshly ground pepper
  6. 4 eggs
  7. 1⁄4 tsp. cream of tartar
  8. 2 Tbs. sugar
  9. 1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
Instructions
  1. Position a rack in the lower third of an oven and preheat to 375°F.
  2. 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. You can always use Baker's Joy baking spray which works just as well.
  3. Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
  4. 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
  5. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
  6. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
  7. Spoon the batter into the prepared molds so the batter is even with the rims.
  8. Bake until the madeleines spring back when pressed lightly, about 12 minutes.
  9. Immediately remove them from the pan and let cool on a wire rack.
  10. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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