Cheesy Sage Madeleines

Cheesy sage madeleines (click through for recipe)Have you ever tried madeleine cookies before? They are shaped like seashells and taste like delicious little vanilla cakes. I highly recommend them.

These are a savory version of those wonderful little cookies. Savory cookies? I know. Sounds weird, right? But honestly, the dense buttery texture of a classic madeleine cookie lends itself well to a savory dinner roll. 

Savory madeleine biscuitsThink of these as little cornbread muffins shaped like seashells. They will also make your kitchen smell amazing.

Sage butterCheesy Sage Madeleines, makes 12.

4 eggs
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons cornmeal
3/4 cup flour
1/4 cup shredded cheese (I used Dubliner)
1/4 cup butter
7-8 fresh sage leaves
black pepper

Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.

How to make madeleinesIn a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened. Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.

How to make madeleine cookiesLightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.

Sage butter madeleine biscuitsThese are the perfect texture to soak up soup, sauce, or even gravy. I also think these would be totally awesome with chili. I was pretty unsure how these would turn out, but the first batch ended up perfect. I will for sure be pulling this recipe back out this fall when it’s soup and chili season. 🙂 xo. Emma

Cheesy Sage Madeleines

Servings 12

Ingredients

  • 4 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons cornmeal
  • 3/4 cup flour
  • 1/4 cup shredded cheese I used Dubliner
  • 1/4 cup butter
  • 7-8 fresh sage leaves
  • black pepper

Instructions

  • Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.
  • In a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened. Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.
  • Lightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.

Credits // Author: Emma Chapman. Photography: Sarah Rhodes. Photos edited with Merit and Hazel from The Signature Collection.

  • Biscuit /ˈbɪskɨt/ is a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe. For a list of varieties, see the list of biscuits and cookies.http://www.needithosting.com/

  • This do look lovely. I need to make some soup and these madeleines very soon.

  • sounds delicious! do you have any recommendations on what you could cook them in if you don’t have a Madeline pan? my kitchen is so small and I don’t have any more room – too many pans and gadgets already!

  • What an amazing idea to make madeleines savoury! I’d love to make these with a chilli too – will totally experiment come autumn 🙂

    Tamsin xx | A Certain Adventure

  • Totally brilliant and can’t wait to try these. They look absolutely amazing!!

    xx Sarah | Loser Girl Wins

  • Yum! I’ve never really considered savory madeleines before, but it makes sense! They’d be like super cute little biscuits! I bet they’d be even better with brown butter (what can I say? I’m obsessed!)

    xoxo
    Taylor

  • And now I know what I’ll be baking on Sunday. These look awesome!!

    staceylives.blogspot.com

  • Savory madelaines – what a great idea! I might make them for our garden party next week to balance all the sweet stuff. I use sage a lot in fall and winter cooking and to treat sore throats but tend to forget about it in summer which is a shame since it is growing so well now!

  • I need to try this! They look so yummy.

    http://brittannytaylor.com/blog/

  • Oh man, these look amazing. I love the normal magdelenas, but these look so delicious, I might just love these more! So this weekend I’m apparently buying a magdelenas pan… What have you done?!?! 🙂

    http://howtomakehome.blogspot.com

  • These look so yummy and tasty I need to give these a go!

    http://champagnelifestyleteabudget.blogspot.co.uk/

  • The recipe looks great, i’ll try it soon !
    Although, the regular kind of madeleines is not vanilla, but lemon, since the base is usually made with lemon peels. I’m French, and it’s one of my favorite snacks, remembering me my childhood.
    Thx for your great blog, it has treasures.

  • You had me at sage and cheese, doesn’t matter what the THING actually is! I wish i could find a vintage madeline pan! I’ll keep looking 🙂

  • If often visit France and always eat lots of madeleines there, I love them! This is such a great summer recipe!

  • These looks delicious ! I made Nutella’s madeleines ! Try it! They are irresistible !
    http://evaetsandra.com/joyeux-anniversaire-nutella/
    Have a nice weekend Emma 🙂

  • Ooooooo Laaaaaaa Laaaaaaa!!! 🙂
    Yum!

    xoxo,
    the bbb blogger

    http://thebippityboppitybeautifulblog.wordpress.com/

  • It looks delicious and it’s really original. I’m sure we’ll do it soon.

  • that looks absolutely delightful! Madeleines are one of my faves 😀

  • Okay, now THIS sounds like a very interesting culinary creation. Yum! :] // http://www.itscarmen.com ☼

  • I love every savory version of desserts!
    These look amazing, into the recipe bookmark!

  • These sound soooooooo delicious…. love the shell tin!!

  • What Bryony Steel said… Can’t wait to try these savory madeleines, and please oh please reveal the source for the crosshatch platter. Thank you much!

  • Cookies that can go with soup and gravy! Count me in! I’ve never heard of these before but it looks very interesting and more importantly, yummy! Thanks for sharing! 🙂

    http://everydayingrace.blogspot.ca/

  • God, these sound amazing. I’m hungry, will try them on the morning x

  • savory madelines are my favorite! i’ve served them with creme fraiche and lox or with caviar!

  • Sage anf butter.. heavenly combination. I like how you thought out of the box with these 🙂 They look delish, and I’m always savoury over sweet anyway. www.dancingthroughsunday.typepad.com

  • These look delicious! I’m used to making them sweet 🙂

    Carina | http://www.carstina.com/

  • Wow…these look amazing…love the seashell cookies…

    xo

  • when you’re adding the sage to the thickened batter, should you use the sage leaves that were soaking in the butter, or use new sage leaves? (or does it matter?) also, do you think the batter would work in mini-muffin tins (until i can find a madeleine pan)? these sound amazing!

  • Total bone head question that everyone always asks, but do you have a source for that crosshatch board in the photos?

    I adore it 🙂 (Cookies look shamazing too of course)

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