6/12

Cheesy Sage Madeleines

Appetizers, Bread, Comfort Foods, Food, Savory
By Emma Chapman

Cheesy sage madeleines (click through for recipe)Have you ever tried madeleine cookies before? They are shaped like seashells and taste like delicious little vanilla cakes. I highly recommend them.

These are a savory version of those wonderful little cookies. Savory cookies? I know. Sounds weird, right? But honestly, the dense buttery texture of a classic madeleine cookie lends itself well to a savory dinner roll. 

Savory madeleine biscuitsThink of these as little cornbread muffins shaped like seashells. They will also make your kitchen smell amazing.

Sage butterCheesy Sage Madeleines, makes 12.

4 eggs
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons cornmeal
3/4 cup flour
1/4 cup shredded cheese (I used Dubliner)
1/4 cup butter
7-8 fresh sage leaves
black pepper

Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.

How to make madeleinesIn a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened. Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.

How to make madeleine cookiesLightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.

Sage butter madeleine biscuitsThese are the perfect texture to soak up soup, sauce, or even gravy. I also think these would be totally awesome with chili. I was pretty unsure how these would turn out, but the first batch ended up perfect. I will for sure be pulling this recipe back out this fall when it’s soup and chili season. 🙂 xo. Emma

Print

Cheesy Sage Madeleines

Servings 12

Ingredients

  • 4 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons cornmeal
  • 3/4 cup flour
  • 1/4 cup shredded cheese I used Dubliner
  • 1/4 cup butter
  • 7-8 fresh sage leaves
  • black pepper

Instructions

  1. Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.
  2. In a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened. Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.
  3. Lightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.

Credits // Author: Emma Chapman. Photography: Sarah Rhodes. Photos edited with Merit and Hazel from The Signature Collection.

34 Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.