Parmesan Sage Madeleines

Plate of Parmesan Sage Madeleines

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.

plate of Parmesan Sage Madeleines

Parmesan Sage Madeleines

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine French
Servings 24 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.
Keyword Baking, Cookies, Parmesan, Sage, Savoury

Home Made Oreos

Dunk these home made Oreos generously in a large glass of milk for a delicious late night snack (or really any time of the day!).

Home Made Oreos

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 25 cookies

Ingredients
  

For the chocolate wafers:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter (plus 2 tbsp) at room temperature
  • 1 large egg

For the filling:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat to 375°F.
  • In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  • Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  • To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  • To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
  • Continue this process until all the cookies have been sandwiched with cream.
Keyword Baking, Chocolate, Cookies, Treats