Do you ever feel at a loss on what to serve when company comes over? Appetizers are the easiest thing to put together but sometimes I have a hard time figuring out what to serve. I tend to be the most inspired when I’m just cooking for myself and my husband; I suppose it’s because I don’t feel pressure to make something perfect–anything goes so I tend to be more adventurous.
When I know I’ll be cooking for company my mind tends to go blank, eager to please, forgetting that simplicity is often the key. Friends and family don’t expect a five star meal; it’s about having a good time, right?
Thankfully, over the years I’ve built a repertoire of tried-and-true appetizers that my guests seem to enjoy (when I remember to consult the blog for said recipes!). A few are all you need but enthusiastic home cooks never really stop looking for their next favorite recipe, do they?
I’ve been looking for the perfect savory madeleine recipe for a while and it was right under my nose all along. As usual, Patricia Wells delivered. Have you tried any of her recipes? None has failed me yet. My favorite pastry crust is from one of her cookbooks; have not felt the need to search for another since.
In her The Provence Cookbook the same proved true for her savory madeleine recipe. I had all the ingredients and a mini madeleine pan that’s been waiting to be used for two years. Did I mention how easy these were? In no time at all I had two dozen bite-size, cheesy, herby little cakes. It was not quite wine o’clock when I baked these savory madeleines and silly me, I thought there would be enough left over by the time late afternoon rolled around.
Not the case. These were too, too easy to pop in your mouth. My husband and I polished off these madeleines immediately after taking these pictures and wanted more! Bake a double batch for your next party–these are five star in taste and virtually effort free. You and your guests will be very happy!
Parmesan-Herb Madeleines
Ingredients
- 1/3 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 large egg lightly beaten
- 1/3 cup nonfat plain yogurt
- 1/4 cup 1 ounce freshly grated Parmigiano-Reggiano (or gruyere)
- 1 tablespoon finely minced fresh rosemary or chives
Instructions
-
Preheat your oven to 425℉. I recommend spraying your madeleine pan with nonstick spray even if it's already labeled as nonstick.
-
Using a food processor, combine the ingredients from the flour to the yogurt and blend well. Add the cheese and rosemary and process until combined.
-
Spoon the batter onto the madeleine molds and bake in the center rack of your oven for about 10 minutes or until firm and golden. Cool the madeleines for a few minutes before serving. Serve warm or at room temperature (I prefer them warm).
Lovely appetizer Jean! Transporting me to France 😉 I forget that Madeleines are good savory as appetizers!
Yes please, I know I’d inhale these tasty bites! Now you’ve given me a reason to add a mini madeleine pan to my collection :).
Wonderful madeleines. those are perfect for taking on a picnic.
Cheers,
Rosa
These savory madeleines look scrumptious! Rosemary and Parmesan make a great duo.
I second guess myself all the time when entertaining – you’re right about keeping things simple. : )
These look amazing! I must make these really soon – you know how I love a great appetizer!!! I bet your guests were very happy to be invited over. Happy Sunday!
I never thought of savory madeleines, but why not? It’s a brilliant idea and these sound amazing!
These look wonderful! I always make a batch of mini parmesan cookies when guests come over, but now I totally want to try making these madelines! I can imagine the addition of rosemary being so lovely and fragrant. I’m glad I found your blog 🙂
Madly, deeply, truly in love with your unbelievably beautiful pictures!
This is a totally new recipe for me and I’m dying to try it!
Again, outstanding photography 🙂
These are such a great idea. I’m not much of a baker, but you found a way to keep these, relatively healthy. I’m definitely going to make these. Thanks for sharing.
How does it work without butter? I have not tried making these, I admit. But for sure, am willing to try.
Hi Premilla, there’s no butter in this recipe and it works. It’s very easy, too. I hope you give it a try. 🙂
Super easy and delicious. They were perfect first time. I made a second batch and pressed the center down with the back of a teaspoon right after they came out of the oven to cool. Placed a dollop of cream cheese blended with minced fresh chive and a tiny slice of prosciutto on one half, then covered them with the other half to make little sandwiches. Rave reviews alongside a nice white Sauvignon. Recommend!
What a lovely comment to read, Beth, thank you! I love what you’ve done to elevate the madeleines! (I haven’t logged into my blog for a long time so what a treat to read this.) 🙂
I have read that madelines are to be eaten as soon as they come out of oven . How did u serve them ? Did u make them ahead of the party ?
I just make sure to serve them the same day, baked a couple of hours before. They’re best warm out of the oven but they’re still tasty at room temperature the same day. 🙂
Wonderful recipe! I changed rosemary for basil, and it turned out great! Thank you for posting.
Planning a Madeline themed party for my daughter and going to serve these to the moms! Can they be made ahead of time and frozen?
Guiomar, I’ve never tried freezing them–they’ve never lasted that long! However, Dorie Greenspan (I consider her an authority) says you can. Here’s a link to her post mentioning this. Hope this helps.
http://doriegreenspan.com/2011/07/if-i-cant-remember-when.html
These look amazing to try. I only have a regular Madeline pan though. Any thought on best baking time and/or temp? Thanks ahead of time for any insight.
Hi, Jennifer. For a regular-size madeleine pan, try baking at 400℉ for 12 minutes, give or take a minute. Just watch them closely and they should be okay. Let me know how it goes if you try them. 🙂
Made them last week. Came out perfect. Will do them again.
That’s great to hear, Marie. Thanks so much for the feedback. 🙂
I made these in a regular madeleine pan and got a perfect 12 madeleines. I didn’t have yogurt, but used sour cream instead. they were delicious! I served the with a mixed green salad with chicken, they were perfect!
That’s good to know, Janet. Thanks so much for trying this recipe. 🙂
Wonderful evening results first time.
These were exceptional!! Love the healthy version without butter and oil. Would you have a similar recipe for sweet madeleines? Thanks
Hi, Protima. I’m so glad you enjoyed these savory madeleines; I also love that they don’t require butter or oil. I have several sweet madeleine recipes on the blog but they all have butter. You have motivated me to experiment with recipes! Thanks so much for taking the time to leave feedback. 🙂
Hi can’t wait to make them . How long will they last or do they need to be made day of . I was looking to bring on a trip .
The savory madeleines were so good. I used half chives & rosemary. I didn’t change the recipe. The herbs in the batter smelt so good baking, when they were done I couldn’t stand it, I had to eat 1 immediately out of the oven. It’s a keeper for sure, ty.
Hi,
Does the batter need to be made the day before or chilled for a couple of hours before baking to get the bump?
Hi, there. With my traditional sweet madeleines I do prepare the batter the night before to get the bumps but with these savory ones I don’t think it is as much of a priority so I just bake them right away. Hope this helps. 🙂
Always thought madeleines were difficult to make, but your recipe looks so easy. and what a great idea to try a savoury one! would you serve these as it is or with some sauce. also can you reheat them if you want to serve after sometime
Madeleines are truly easy to make, so addictive and flexible for different add-ins. They are best enjoyed the same day they are made and I would serve them as-is. However, your idea of serving them with a sauce is an interesting idea. 🙂
This looks so good! What a great combination of flavors!
Thanks for sharing! Do they keep long?
Thanks for sharing! Do they freeze welll?
Hi, Vanessa. I haven’t stored madeleines in the freezer so I’m afraid I don’t know. Sorry I’m no help!