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Blue Cheese and Honey Madeleines
adapted from Dorie’s Cookies by Dorie Greenspan
12 cookies
Ingredients3/4 cup (102 grams) all purpose flour
3/4 tsp baking powder
1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 large eggs, at room temperature
2 tbsp sugar
2 tbsp honey
6 tbsp (85 grams) butter, melted and cooled
1/2 cup (57 grams) blue cheese (I’ve never tried it, but if blue cheese isn’t your thing you could probably sub goat cheese)
Preparation
Coat the madeleine pan (or mini muffin pan) with softened butter, dust with flour and tap out the extra.
In a small bowl, whisk the flour, baking powder, salt and pepper
In a medium bowl. whisk the eggs with the honey and sugar until the ingredients are incorporated. Don’t be shy about it. Add the flour mixture all at once, and with a whisk or a flexible spatula, gently fold in the dry ingredients. Still using a light touch, add the melted butter in 3 or 4 additions and fold it in. The batter should be very shiny. Fold in the blue cheese.
Divide the batter evenly between the molds. Don’t worry if it’s lumpy or doesn’t fill the molds all the way. If you’re using a mini muffin pan, fill them about 3/4 full.
Here’s the hard part…..refrigerate the batter for at least 1 hour.
Preheat the oven to 400° and put a sheet pan on the center rack.
Bake for 11-13 minutes until the madeleines are puffy and golden around the edges. Remove the pan and tap your pan on the counter. Fingers crossed, the madeleines should come right out!!
Eat as soon as they are cool enough or once they reach room temperature.
adapted from Dorie’s Cookies by Dorie Greenspan
12 cookies
Ingredients3/4 cup (102 grams) all purpose flour
3/4 tsp baking powder
1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 large eggs, at room temperature
2 tbsp sugar
2 tbsp honey
6 tbsp (85 grams) butter, melted and cooled
1/2 cup (57 grams) blue cheese (I’ve never tried it, but if blue cheese isn’t your thing you could probably sub goat cheese)
Preparation
Coat the madeleine pan (or mini muffin pan) with softened butter, dust with flour and tap out the extra.
In a small bowl, whisk the flour, baking powder, salt and pepper
In a medium bowl. whisk the eggs with the honey and sugar until the ingredients are incorporated. Don’t be shy about it. Add the flour mixture all at once, and with a whisk or a flexible spatula, gently fold in the dry ingredients. Still using a light touch, add the melted butter in 3 or 4 additions and fold it in. The batter should be very shiny. Fold in the blue cheese.
Divide the batter evenly between the molds. Don’t worry if it’s lumpy or doesn’t fill the molds all the way. If you’re using a mini muffin pan, fill them about 3/4 full.
Here’s the hard part…..refrigerate the batter for at least 1 hour.
Preheat the oven to 400° and put a sheet pan on the center rack.
Bake for 11-13 minutes until the madeleines are puffy and golden around the edges. Remove the pan and tap your pan on the counter. Fingers crossed, the madeleines should come right out!!
Eat as soon as they are cool enough or once they reach room temperature.
