One day I decided I wanted to make madeleines. I didn't want to make plain ones so I started looking online for recipes and when I came across this recipe from Baker by Nature, I knew I had to make it.... immediately! I was intrigued by the use of browned butter and the addition of rosemary. I don't often bake with herbs but when I do, they always turn out beautifully and this was no exception.
These madeleines are gorgeous. They have a crunchy texture from the polenta and I love the subtle taste of rosemary which pairs well with orange. The browned butter adds a slight nutty flavour to it. I now feel inspired to experiment with other flavours.
I'm sending this to AlphaBakes which is hosted by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter this month is O for Orange.
I'm also sending this to Made with Love Mondays hosted by Javelin Warrior where the idea is to make everything from scratch.
And to Cooking with Herbs hosted by Karen from Lavender and Lovage.
Recipe adapted slightly from Baker by Nature
Makes 30 madeleines
zest of 1 orange
1 teaspoon vanilla extract
1 tablespoon honey
1 tablespoon chopped rosemary
- Preheat the oven to 180C.
- Start by making the browned butter - place butter in a small pan and melt gently over low heat until brown which will take approximately 8 - 10 minutes. Be careful not to burn your butter.
- Place eggs in an electric mixer and beat on high speed until almost doubled in volume.
- Add sugar and continue mixing.
- Add vanilla extract, honey, orange zest and rosemary and mix well.
- Next gently fold in the flour and polenta with a spatula/wooden spoon.
- Finally add the browned butter and mix until just incorporated -do not over mix.
- Spoon into madeleine moulds until 3/4 full and bake for 7 - 9 minutes or until golden brown and the madeleines are shrinking from the side.
- Remove from the tin and transfer to a wire rack to cool completely.