Rosemary Madeleines with a White Chocolate Shell
In my opinion, rosemary is an underutilized flavor in pastry. It adds such a delicious depth of flavor that pairs so well in things like shortbread or madeleines. Add a white chocolate shell and my god, we have a winner. I kept seeing these madeleines on social media with classy coatings on them and after a few TikTok dives, I sorted out that it’s actually quite simple. Yay for us!
This recipe will make you look fancy without too much work, just keep a close eye on your batter prep and rest times and you’ll have delicious, fluffy shells in almost-ish no time!
WHAT IS A MADELEINE?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE ROSEMARY MADELEINES w/ a WHITE CHOCOLATE SHELL
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love these French “cookies”
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
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MORE WHITE CHOCOLATE RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- 12-cup Madeleine Pan
- Fine Mesh Strainer
- Pot
- Spatula
- Whisk
- Piping Bag
- Bowls
- Digital Scale
Ingredients
- 83 g Unsalted butter
- 83 g Powdered sugar
- 4 g Baking powder
- 100 g Beaten egg
- 1 tbsp Fresh rosemary finely chopped (plus extra, see note)
- 83 g Flour plus extra for coating pan
- 150 g White chocolate
- 3/4 tbsp Canola oil
Instructions
MADELEINES
- In a small saucepan, melt your butter. Should be hot but not boiling.
- In a bowl, sieve together powdered sugar, baking powder, and flour.
- Add beaten, room-temperature, eggs and whisk to combine
- Once butter is ready, pour into mixture and whisk to combine. Should have a fairly loose batter.
- Add in your chopped rosemary and fold in with a spatula. Don’t overmix here or it will affect the texture of your cakes.
- Cover your bowl OR place the mixture into a piping bag and refrigerate for a minimum of 30 minutes but ideally at least 12 hours for a fluffy bake.
- Grease your madeleine molds.
- Preheat oven to 428F/220C CONVECTION
- Add your batter to a piping bag, if you didn’t already, and pipe into each mold a single line, about ¾ inch wide, from top to bottom. The mixture will spread as it bakes.
- Once your molds are filled*, place them into the oven and immediately reduce the oven temperature to 320F/160C convection
- Bake 10-12 minutes, until edges are golden
- When removing from the oven, tap the edge of the pan on the counter* and tip the madeleines out immediately. Flip so the bump side is facing up. Cool completely.
WHITE CHOCOLATE SHELL
- Place your white chocolate and oil into a microwave safe bowl. Heat for 30 seconds and stir. Repeat until your mixture is smooth and no more lumps.
- Spoon a tablespoon of your chocolate mixture into the center of a shell of your madeleine pan, and press a cooled madeleine straight down within, shell side down. Only shift slightly* to coat, if needed. Repeat until all madeleines are covered.
- Allow to cool completely in the pan on the counter*, before popping out. This will likely take at least an hour but potentially more (or less) depending on your climate. They should pop out easily.
- Enjoy!
