Recipe courtesy of Chef Sara
Madeleines are one of my favourite things to bake. The ingredients are simple and the batter comes together really quickly. Usually, I see madeleines as a sweet treat, but there are plenty of savoury options too! These parmesan sage madeleines are great for breakfast on the go, an afternoon snack, or just because.
Parmesan Sage Madeleines
Ingredients
- 2/3 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs
- 2/3 cup buttermilk*
- 3/4 cup parmigiano reggiano grated
- 2.5 tbsp fresh sage chopped
Instructions
- Preheat oven to 425°F. Grease madeleine pan (I recommend using butter) and set aside
- In a medium-sized bowl, mix flour, baking powder, salt, eggs, and buttermilk. Once well combined, mix in parmigiano reggiano and sage.
- Spoon batter into madeleine molds. Bake in centre rack for 10 minutes, or until madeleines are firm and golden. Immediately transfer madeleines to a cooling rack, and let cool for a few minutes before serving.
Notes
*If you don’t have buttermilk, you can make your own! For this recipe, combine 2/3 cup milk with
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.