AppetizerBarbara SchuerenbergProvencal RecipesTaste: Food & Drink

Everyone Loves Madeleines Salées Try this Savoury Version

Madeleines 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.

Madeleines Salées Savoury Appetizer
Madeleines Salées
Print Recipe
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.
Servings Prep Time
12-24 (depends on pan size) 10 minutes
Cook Time
10 minutes
Servings Prep Time
12-24 (depends on pan size) 10 minutes
Cook Time
10 minutes
Madeleines Salées Savoury Appetizer
Madeleines Salées
Print Recipe
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.
Servings Prep Time
12-24 (depends on pan size) 10 minutes
Cook Time
10 minutes
Servings Prep Time
12-24 (depends on pan size) 10 minutes
Cook Time
10 minutes
Ingredients
Servings: (depends on pan size)
Instructions
  1. Preheat the oven to 240C/475F
  2. Chop the sundried tomatoes into medium fine chunks.
  3. Separate the egg yolks from the egg whites. Mix the yolks (with a spoon) with the flour and the baking powder.
  4. 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.
  5. Add the olive oil, a pinch of salt and the pepper and mix really well with a balloon whisk.
  6. Stir in the grated cheese, the chopped herbs and tomatoes.
  7. Butter and very lightly flour your Madeleine moulds.
  8. Fill about one tsp of dough into each Madeleine, taking care not to overload.
  9. 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.
  10. Allow to cool and serve with cocktails.
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Barbara Schuerenberg

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she runs her cooking school Cuisine de Provence in Vaison la Romaine.

Based out of Barbara’s comfortable kitchen, Cuisine de Provence courses typically run from mid-March to the end of October. The number of participants is limited; with only 4-5 people everyone gets involved in the preparation of the regional dishes.

Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.

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