Savory Mini Madeleines Recipes

Steps:

• Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
• Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
• Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.

Steps:

• Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
• Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
• Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
• Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
• Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.