Savory Madeleines

These delicate savory madeleines with goat cheese and sun-dried tomatoes are the perfect little appetizer treat, with a French touch!

If you know me, then there’s no doubt you’re aware of my love for madeleines. It’s deeply rooted in my French DNA, and there is rarely a week (yes, a week!) I do not eat madeleines. Here’s my Classic French Madeleine recipe I go back to every time. But once you get your hands on a madeleine pan, you can explore a bit further. Madeleines actually work very well in a savory version, and make a great “amuse-bouche” for any gathering party!

These savory madeleines are moist, tender, and filled with Mediterranean and cheesy flavors all at once. The egg-base is very easy to make and can be reused for other savory madeleine recipes. The filling itself combines goat cheese and sun-dried tomatoes, with optionally some walnuts for an additional crunchy bite. Now, follow along while I’m showing you how to make these beauties!

What goes into savory madeleines?

The recipe ingredients come in two parts: the batter and the filling. Note that the batter can be reused as a base for savory madeleines with different kind of fillings.

• Eggs + milk + olive oil + flour + baking powder + salt and pepper. This mixture creates the egg-based batter you need to make savory madeleines. Remember to warm up the milk before using for best results.
• Sun-dried tomatoes. I used sun-dried tomatoes from a jar, and chopped them finely before adding them to the recipe.
• Goat cheese. Either fresh goat cheese or semi-fresh goat cheese will work in this recipe. Crumble or dice it, before adding to the batter.
• Fresh basil. It brings subtle and refreshing flavors. Chop before using.
• Walnuts (optional). I like them for an additional crunchy touch. The recipe also works well without the walnuts if you prefer or have any allergy to nuts.

How to make savory madeleines?

• Chop the sun-dried tomatoes, the goat cheese, and the fresh basil leaves. The idea is to make them small enough so they can fit in the madeleine pan cavities.
• Prepare the savory madeleine cake batter. Make sure you use warm milk.
• Carefully stir in the filling into the batter, then fill the madeleine pan up to three quarters full.
• Bake for about 20 minutes or until baked through. Et voilà!

Which madeleine pan should I use?

While many bakers use a standard metallic madeleine pan, I personally prefer a non-stick silicone one. I’ve been using the De Buyer madeleine silicone mold) for years, and I find that this type of madeleine pan guarantees a moist madeleine instead of cakey and allows a beautiful shape in the back. If using a metallic pan, remember to grease and lightly dust with flour before using.

How to serve savory madeleines

There are two sides on the madeleines. I always prefer to serve them with the bottom part (stripes exposed) face up for a beautiful visual effect. This is particularly true for this savory version that tastes absolutely amazing but is not particularly aesthetic on the bump side.

I recommend serving savory madeleines as an appetizer to any gathering party, alongside with a cheese platter and other small bite appetizers.

Recipe variations

• Olive oil versus canola oil. I personally recommend olive oil over canola oil for more flavors, but you can absolutely use the second one if you’d like.
• Add olives. Black kalamata or green olives, chopped, will do very well in these savory madeleines. Keep in mind however that you may need to re-adjust the filling quantities to ensure a great balance between the batter and the filling, always.
• Use blue cheese instead of goat cheese. It makes a delicious variant with stronger flavors, but equally delicious, if you ask me.
• Turn the madeleines into egg muffins. Simply use the batter to fill muffin cups of to ¾ full and bake, adjusting the baking time as needed to ensure the muffins are baked through. These bites will be perfect for breakfast!

Other appetizer ideas for a great party:

• Herb Parmesan Scones
• Strawberry Tomato Bruschetta
• Savory Zucchini Bread with Goat Cheese
• Red Onion and Gorgonzola Quick Bread
• How To Make a Perfect Cheese Board
• Easy 10-Minute Gazpacho

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