Everyone Loves Madeleines Salées Try this Savoury Version
Appetizer · Barbara Schuerenberg · Provencal Recipes · TasteMadeleines are typically small sponge cakes made with a génoise batter. The mixture of flour, sugar, butter and ground nuts is baked in a unique baking pan with shell-like depressions. The petite madeleine was first created in northeastern France in the Lorraine area.
This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.
Savory Madeleines Salées
This madeleine cake batter combines ingredients that are more typical of Provence into a savoury bite. You can play with the combination to suit your tastes. Other variations might include olive, anchovy and goat cheese.
Ingredients
- 100 g sun-dried tomatoes in oil weighed (measured) without the oil, ½ tightly packed cup
- 1 tbsp thyme leaves chopped
- a handful of basil leaves finely chopped
- 2 eggs
- 80 g (½ cup) flour
- 15 g (1 ½ tsp) baking powder
- 15 g (¼ cup) Grated Cheese Gruyère or Emmental
- 3 tbsp (1/8 cup) olive oil
- a pinch of Salt
- a few rounds of freshly ground black pepper
Instructions
- Preheat the oven to 240C/475F
- Chop the sundried tomatoes into medium fine chunks.
- Separate the egg yolks from the egg whites. Mix the yolks (with a spoon) with the flour and the baking powder.
- Beat the egg whites just a little bit with a fork to just loosen them up, then stir them into the yolk and flour mix.
- Add the olive oil, a pinch of salt and the pepper and mix really well with a balloon whisk.
- Stir in the grated cheese, the chopped herbs and tomatoes.
- Butter and very lightly flour your Madeleine moulds.
- Fill about one tsp of dough into each Madeleine, taking care not to overload.
- Bake them at 240C/475F for exactly 4 minutes, then, without opening the oven door, lower the temperature to 210C/425F and bake for another 6 minutes.
- Allow to cool and serve with cocktails.
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
French Christmas Soup Made with Chestnuts
December 6, 2021
The holidays call for rich dishes full of flavour and lots of love. This quick and easy Christmas soup is packed full of sweet earthy flavours that you can pair with duck confit or shredded pork rillette (or even no meat at all, for the vegetarians!). Chestnuts are highlighted in this delicious soup, a nut …
Savoury Shortbread Recipe by Elizabeth Bard
September 11, 2015
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savoury version …
Recipe for Lemon Madeleines
September 7, 2016
While the origin of this little spongecake or "teacake" that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience. …
Market Day Fish Recipe: Salmon and Prawn Filo Parcels
September 5, 2017
Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.…
No Comment