Tag Archives: madeleine

Blue Cheese Madeleines

22 Jul

Blue cheese, some people love it some people hate it. I like making blue cheese sauce on steaks – utterly delicious! A block of blue cheese has been sitting in my fridge for a while, so I have decided to use it on baking this time. I found this recipe on the internet and I highly recommend it if you love blue cheese. These madeleines were savory and creamy. The blue cheese with its distinctive flavor really shone through in the madeleines. My husband isn’t a fan of blue cheese, but my 16-month old daughter loved the madeleines. She is a little cheese lover. 🙂

Blue cheese madeleines

  • 50g butter, melted
  • 150g plain flour
  • 2 tsp baking powder
  • 1 tbsp chopped fresh rosemary and thyme leaves
  • 3 medium eggs
  • 1 tbsp caster sugar
  • 75g blue cheese, mashed
  • 100ml buttermilk
  1. Heat the oven to 200C.
  2. Brush each mould of a non-stick madeleine tray thoroughly with a little of the melted butter. Sift the flour and baking powder together, mix in the chopped herbs, and make a well in the middle.
  3. Beat the eggs and sugar for two minutes until frothy. Beat in the blue cheese, buttermilk and remaining melted butter.
  4. Fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon into the moulds, filling to three-quarters full, and bake for 12-15 minutes or until puffed and springy and lightly golden. Turn out onto a wire rack, and serve warm.



Almond & blueberry madeleines

10 May

Sat is really my cooking and baking day! I made some bacon & egg pita bread sandwiches for lunch, prepped some ingredients for pizza tonight and bake some madeleines for desserts. Honestly it was my fist time to bake madeleines. I had greased the tin and dusted with flour, but the madeleines were still stuck to the tin, sigh…

Here is the upside: these bite-sized treats are light and soft, very easy to eat, and they look lovely. I can’t stop my hands reaching for the plate. 🙂

Almond & blueberry madeleines
Adapted from Anna Olson

  • ÂĽ cup all-purpose flour
  • 5 Tbsp cornstarch
  • ÂĽ cup ground almonds
  • 3 eggs, separated and at room temperature
  • 7 Tbsp caster sugar
  • ÂĽ tsp almond extract
  • 1/4 cup fresh or frozen blueberries (use berries that you like)
  1. Preheat the oven to 200ÂşC. Grease 2 Madeleine tins and dust them with flour, tapping out any excess.
  2. Sift the flour and cornstarch together, then stir in the ground almonds and set aside. Whip the egg yolks with 2 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted, then beat in the almond extract. In a separate bowl, whip the egg whites until foamy, then slowly add the remaining 5 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
  3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Spoon the batter into a piping bag and fill  three-quarter of each shell in the madeleine tin. Scatter a few blueberries in each shell. Bake for about 8 minutes or until they are even brown. Allow them to cool completely before removing from the tin.

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