Lemon Rosemary Madeleines
Every spring, David and I look forward to starting our Herb Garden. As a foody, I can’t imagine not having my fresh herbs so readily available outside on the patio. Throughout the summer until fall 🍁, we enjoy using them in many recipes. When the season is over, I either dry them, transfer them to re-sealable plastic freezer bags or make some dishes with them.
When we think of herbs, most people might not think of using them in anything other than savory dishes. Well, here’s a delicious twist on a popular sweet treat…
A few years ago, we grew a lot of rosemary but I didn’t mind because we cook with it often. One morning as I was about to bake a cake 🍰, a light went off 💡 and that is how I created this recipe… Lemon Rosemary Madeleines!
This classic French treat just had a makeover!!! From the freshness of the lemon 🍋 to the nice balanced amount of rosemary, these small sponge cakes are magnificent! The added ingredients give these Lemon Rosemary Madeleines a unique and delicious flavor. With this delicious twist, these little guys go perfect with tea or coffee ☕ for a mid-afternoon snack or as a light after dinner dessert…
I love madeleines but after making these, I’m happy to say I won’t be going back to the traditional sponge cakes. Who knew that this herb could give so much extra taste to them? I’m telling you… these Lemon Rosemary Madeleines are much better than the plain ones. You’ll understand why they are so fabulous after trying the recipe…
Bon Appétit! 🍽
Check out these other fabulous snack recipes…😀
– Energy Berry Bites
– Yogurt Bars with Fruit & Nuts
– Cranberry Cream Cheese Crisp
– Ooey•Gooey Cinnamon Buns
– Powerhouse Cookies
– Sesame Snaps
– Chocolate Mint Nanaimo Bars
and for even more snack recipes, click on this link… Recipe Category • Snacks
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Lemon Rosemary Madeleines
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Ingredients
- 2 large free-run eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp. lemon zest
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted plus 2 tbsp. to brush pans tips & tricks
- 1 cup unbleached all-purpose flour, plus more for the pans
- 1/2 tbsp. fresh rosemary, finely chopped tips & tricks
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 1/2 cup confectioners's sugar, sifted *optional
Directions
- In the bowl of a stand mixer, combine eggs, granulated sugar, brown sugar, lemon zest and vanilla extract; process on medium-high speed for 5 minutes.
- Meanwhile, in a small saucepan over medium-low heat, melt ½ cup butter. When melted, remove from the heat and set aside.
- In a medium bowl, combine flour, rosemary, baking powder and salt; whisk for a few minutes and set aside.
- After 5 minutes, stop the mixer and add the dry ingredients; process on low speed for 1 minute. Fold in the melted butter with a spatula until well incorporated. Cover the bowl with plastic wrap and transfer to the refrigerator for 30 minutes.
- Preheat oven to 375ºF.
- Brush the Madeleine molds with melted butter (2 tbsp.) using a pastry brush. Dust the cavities with flour, tilting the pan to coat evenly. Turn the pan upside down to remove any excess flour.
- Half an hour later, stir the batter and divide it among the prepared molds, filling them about ¾ full.
- Transfer to the preheated oven and bake for 9 to 12 minutes or until they spring back when gently touched and the tops are light golden brown.
- Remove from the heat and allow to cool 2 minutes before placing the madeleines on a wire rack to cool for 10 minutes (pattern side up).
- Using a fine sieve, lightly dust the tops with confectioners’ sugar if desired.
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