Savory Olive Madeleines
Category: Appetizers
Servings: 24 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 75g |
| All-purpose flour (00 type) | 200g |
| Parmigiano Reggiano DOP | 50g |
| Cornseed oil | 15g |
| Green olives, pitted and chopped | 15g |
| Eggs | 2 |
| Fine salt | 5g |
| Baking powder (for savory dishes) | 2g |
Instructions:
-
Prepare the Dry Ingredients:
In a large bowl, sift together the all-purpose flour and baking powder. This will ensure that the baking powder is evenly distributed throughout the dough and will help create a light and fluffy texture. -
Beat the Eggs:
Crack the eggs into a separate bowl and lightly whisk them until slightly frothy. -
Combine Wet and Dry Ingredients:
Gradually add the whisked eggs to the dry ingredients, mixing gently until fully combined. The texture should begin to resemble a smooth, thick batter. -
Incorporate Wet Ingredients:
Pour in the milk and cornseed oil, stirring gently to incorporate both liquids into the batter. The milk adds richness, while the oil contributes to the tender texture of the madeleines. -
Add Cheese and Olives:
Fold in the grated Parmigiano Reggiano and chopped green olives. The cheese will melt into the batter, imparting a savory flavor, while the olives add a pop of Mediterranean taste to each bite. -
Chill the Batter:
Once the mixture is smooth and homogeneous, cover the bowl with plastic wrap and refrigerate for at least one hour. This step ensures that the batter firms up, which helps the madeleines hold their shape during baking. -
Prepare the Madeleine Molds:
Use a pastry brush to grease your madeleine pans with softened butter, ensuring each cavity is well-coated to prevent sticking. -
Fill the Molds:
Using a spoon, carefully dollop the batter into each madeleine mold, filling each one about three-quarters full. Don’t overfill to allow room for the madeleines to rise and form their characteristic shell shape. -
Bake:
Preheat your oven to 200°C (392°F) in static mode. Once the oven is hot, place the filled molds on the lower rack of the oven and bake for the first 10 minutes. Then, move the molds to the top rack for the final 10 minutes of baking. This two-step process helps achieve the perfect golden-brown crust. -
Cool and Serve:
Once baked, remove the madeleines from the oven and allow them to cool for a few minutes. Carefully remove them from the molds, and serve warm or at room temperature.
Serving Tips:
These savory madeleines are ideal for a casual gathering, an elegant appetizer, or as a side to a light meal. The combination of Parmigiano Reggiano and olives offers a delightful Mediterranean twist, and their soft, airy texture will make them a hit at any occasion.
Enjoy your homemade savory olive madeleines—perfect for any appetizer table or as a snack for your next gathering!
