Madeleines are great, and so is anything garlic and parmesan flavoured so we figured why not combine the 2? And that’s exactly what we did.
This is actually a recipe we’ve discussed making when we first created the blog, it’s just taken us a cool 2 years to finally get around to it, and after having a taste of these we definitely regret taking so long! We did make these lavender and early grey madeleines last year that were pretty great. Don’t let a lack of a madeleine tin hold you back from making these! If you don’t have the traditional scalloped tin you can use a muffin tray!
The recipe for these is slightly different to a traditional sweet madeleine (obviously…) and the texture is a little bread-ier but still light and fluffy! But the process is relatively similar, mixing together eggs with a little sugar till frothy and then combining the rest of the ingredients. Including a dollop of yoghurt, garlic powder (/salt/seasoning whatever you want to call it!) and, of course, a very generous handful of parmesan.
Once you’ve combined together all your ingredients, it’s important to let the batter sit for at least 20-30mins to rest. We actually find if you can leave it longer than this you tend to get even better results – the same as with pancake batters. While you’re resting your batter make sure to thoroughly grease with butter and flour your madeleine tins to avoid any sticking! It’s also the perfect time to prepare you garlic butter!
Then it’s time to pop them in the oven, they should only take 10-15 mins to cook. We love that this is a quick recipe (minus the resting) only 5-10 mins to whip it all together and then once rested such a short baking time. Not only does it mean not having to wait to eat them all almost immediately after they come out of the oven (not that we did that……….). It also makes them an ideal bake for when you have people coming over as you can mix everything together in advance and then quickly pop them in the oven when required, avoiding getting stuck in the kitchen cooking – i.e. maximum time for chatting with friends and drinking wine (certainly not a bad thing in our books).
Of course, once they’re out of the oven it’s time to brush with the garlic and parsley butter, this step is optional but we thoroughly, thoroughly recommend for deliciousness reasons. Simply melt the butter in a pan and sauté the garlic and, once off the heat, stir in the parsley. The result is great, like, really great…
- 3 eggs
- 20g caster sugar
- 150g plain flour
- 2 tsp baking powder
- 100g grated parmesan
- 1tbsp garlic powder
- 50g butter, melted
- 100g yogurt
- 2 cloves garlic, minced
- 2tbsp butter
- 1tbsp parsley, chopped
- Lightly brush a madeleine tray with a little butter and dust with flour, knocking our any excess
- Mix together the flour, garlic powder, baking powder, parmesan & salt together
- In a separate bowl whisk together the eggs and sugar until pale and fluffy
- Whisk in the yogurt and melted butter, followed by folding in the dry ingredients
- Leave to rest for 20mins
- Pour the batter into the prepared madeleine tin, bake for 10-15mins at 200c
- Whilst baking, prepare your garlic butter. In a saucepan melt the butter and sauté the minced garlic, remove from the heat and stir in the parsley
- Once the madeleines are baked, remove from the oven and transfer to a wire rack, brush with the garlic butter before serving warm