Honey & Blue Cheese Madeleines
Elegant savoury Madeleines are addictively fluffy, salty and cheesy. These iconic shell-shaped cakes offer a convenient make-ahead option, freezing beautifully and easily thawing and warming in a 325°F (170°C) oven for 10 to 15 minutes. Try pairing this recipe with Riesling St Urbans Hof Mosel Old Vines or Mission Hill Reserve Riesling Icewine 2016.Ingredients
Serves about 15 madeleines
¾ cup (180 ml) all-purpose flour
¾ tsp (4 ml) baking powder
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) freshly ground black or pink pepper
2 large eggs, room temperature
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) liquid honey
6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds
½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue)
1 tbsp (15 ml) chopped fresh sage leaves
Instructions
- In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes.
- Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats.
- Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven.