Savory Rosemary & Parmesan Mini Madeleines

By á-48374

Ingredients

• 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt (optional)
• 1/2 cup freshly grated Parmigiano-Reggiano or Gruyere
• 1 tbsp finely minced fresh rosemary leaves or fresh chives
• 1/3 cup non-fat plain yogurt
• 1 large egg

Details

Servings 40

Preparation

Step 1

Preheat the oven to 425 degrees F using the convection/fan setting.

Combine the flour, baking powder, sea salt, cheese and rosemary in a mixing bowl. Whisk to combine. Combine the yogurt and egg in a small measuring jug. Beat lightly with a fork to combine.

Pour the wet ingredients into the dry mixture and whisk to thoroughly combine. Transfer to a piping bag and refrigerate for a short while if the batter looks runny.

Pipe into mini madeleine molds. Bake in the center of the oven until firm and golden, about 10 minutes. A toothpick stuck into a madeleine should come out clean.

Remove from the oven, place on a rack and leave to cool in the molds for 10 minutes before turning them out onto the rack to cool further. Serve warm or at room temperature. Can be stored in an airtight container at room temperature for 3 days.