Wednesday, 20 November 2013

Browned butter, orange, rosemary and polenta madeleines

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.

 adding chopped rosemary and orange zest 

 browned butter 

 ready to go in the oven 


Recipe adapted slightly from Baker by Nature 

Makes 30 madeleines

185g flour
90g butter
30g polenta
4 eggs
165g sugar
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.


  1. Rosemary with orange sounds very tasty, but I'm especially intrigued by the polenta. I always love the texture ground corn meal adds and I can imagine these the crispy edges of the madeleines must be wonderful! Very creative, Ros...

    1. I loved the addition of polenta too - lovely texture and the flavours worked really well here.

  2. they look lovely and the combo of orange and rosemary sounds incredible!

  3. look delicious I love madeleines!

  4. Very creative - and an interesting combination of flavours which sound nice! Thanks for sending this to Alphabakes.

    1. It was a great combination of flavours - very tasty!

  5. Really like the sound of those flavours Ros and the extra texture from the polenta sounds interesting too. I've found honey in Madeleines makes then extra special and now try and incorporate some when I bake them.

  6. WOW! What an interesting and imaginative selection of ingredients - I LOVE this recipe Ros!


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