I am so very fond of madeleines: they are so delicate, tiny and lovely shaped. They are very French too, so it is not a surprise that I like them so much.
I actually have very sweet memories connected with madeleines. As a child, I used to have madeleines at my grandma’s place. We would enjoy them just as they were, or with a bowl of hot chocolate. My grandma would always have different variations to offer, with a myriad of shapes too: the long finger ones, the regular shaped ones, sometimes naturally flavored with butter, sometimes topped with some pearl sugar or candied fruits, or even lined with a chocolate shell underneath.
On the blog, you can even find my favorite sweet version: madeleines with orange blossom water, a recipe that comes together with an article in which I explain how you can get this lovely little bump on top. Madeleines work also very well in a savory version, as your taste buds will soon confirm when you have baked the following recipe. As long as you have the madeleine pan (try to have a nonstick one, it is much easier), you can push back boundaries and create endless madeleine recipes to please your taste. They become the perfect “amuse-bouches” then!
The idea of these madeleines with goat cheese and sun-dried tomatoes actually came up to my mind a couple of weeks ago. As the company I work for organized a French VIP event, we agreed that according to my strong interest for cooking, I could help with the catering. A lovely idea! Among other things, I prepared some petits choux with salmon, some mini quiches lorraines… and of course savory madeleines!
The impact on the guests was immediate: everyone loved these bites, while listening to “La vie en rose” by Edith Piaf that an accordionist and a singer hired especially for the event were performing live. I managed to post a quick snapshot of the madeleines on my Instagram before the catering. The picture was a huge success. Holding this recipe back from the blog would have been criminal.
Mainly inspired by my goat cheese & sun dried tomato appetizer muffins, these tiny bites shaped into madeleines are the perfect appetizer to enjoy this summer for a barbecue party with friends or for any summer celebration. They are packed with flavors (the addition of basil leaves in the batter brings a very refreshing twist) and look fancy, although they are very easy to bake. And if you happen to bring your own twist to this recipe or even turn it into a brand new version, feel free to leave me a comment below, I would love to hear from you!
- 2 jars of sun-dried tomatoes
- 1 cup (200g) goat cheese
- ½ cup (120 ml) of milk
- 3 large eggs
- 1 ¼ cup (150g) all-purpose flour
- 1 teaspoon baking powder
- Salt & pepper
- 5 Tablespoons (75ml) olive oil
- 50g walnuts
- 12 basil leaves
- Preheat the oven to 350°F (180°C).
- Cut the sun dried tomatoes and the goat cheese into pieces.
- Heat the milk in a small saucepan. Beat the eggs, flour, baking powder, salt & pepper in a large bowl. Stir in the olive oil and the hot milk.
- Stir in the dried tomatoes, walnuts and goat cheese, and gently fold in the basil leaves. Blend the mixture but do not over mix.
- Pour the batter into each cavity of a nonstick madeleine pan, up to three-fours full. If you don't have a nonstick madeleine pan, brush each cavity with melted butter or using a cooking spray.
- Bake for 20-25 minutes in the oven until golden brown.
- Remove the madeleines from the pan and let them cool completely on rack before serving.