Camembert Madeleines
Discover a savoury twist on the classic madeleine. Perfect as a unique aperitif or snack, these colorful, light, and delicate bites feature sun-dried tomatoes, Camembert, and fresh basil, making them a standout addition to any gathering’s spread.
Ingredients
Directions
- 1
Melt the butter and set it aside to cool. Brush a 12-scalloped madeleine tin (or a muffin tin) with soft butter and refrigerate until ready to use.
- 2
In a mixing bowl, beat the eggs, then add the sifted flour, baking powder, olive oil, and milk. Mix well and then add the remaining melted butter. Season with salt and pepper. Place the mixture in the refrigerator for 1 hour or overnight.
- 3
Preheat your oven to 220°C (425°F) fan forced. Thinly cut the sun-dried tomatoes and the Camembert into small cubes. Gently fold them into the mixture along with the chopped basil. Fill the holes of your madeleine tin three-quarters full.
- 4
Bake for 3 minutes, then lower the oven temperature to 180°C (360°F) and continue baking for an additional 7 minutes, or until golden brown.
- 5
Transfer the warm madeleines to a wire rack to cool, allowing air to circulate and prevent them from getting soggy.
Notes
Store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months
