SAVORY MINI-MADELEINES
A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan. But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink. They're easily made at home; the recipe produces a generous quantity. But they freeze beautifully and can be defrosted and warmed for about 20 minutes in a 325 degree oven.
Provided by Florence Fabricant
Categories snack, cakes, quick breads, side dish
Time 50m
Yield 75
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
- Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
- Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams, TransFat 0 grams
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