These light and fluffy madeleines are packed full of cheesey Parmesan flavour, with a hint of fragrant thyme and rosemary, and finished with a slight sweetness of honey!
Advertisement - Continue Reading Below
- 75 g unsalted butter, plus extra to grease
- 75 g self-raising flour, plus extra to dust
- 2 Tbsp. fresh thyme leaves
- 40 g runny honey
- 2 large eggs
- 50 g Parmesan, finely grated
- 1/2 Tbsp. finely chopped fresh rosemary
- 2 Tbsp. natural yogurt
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease holes of a 12-hole madeleine tin and dust with flour, tapping out any excess. Sprinkle half the thyme leaves into the floured holes. Finely chop remaining thyme and set aside.
- Step 2Melt butter and honey in a small pan; cool for 10min. Meanwhile, in a large bowl using a handheld electric whisk, beat eggs until pale, thick and doubled in volume.
- Step 3Using a large metal spoon, gently fold butter mixture into eggs. Next fold in flour, Parmesan, chopped herbs, yogurt and 1/4tsp fine salt until combined. Divide between holes of the tin (don't smooth out).
- Step 4Cook for 10-12min until risen and golden. Cool in tin for 5min. Firmly tap tin on a surface to loosen the madeleines, then carefully invert on to a wire rack to allow them to fall out on to the rack. Cool before serving.
Get ahead
Make up to 2hr ahead; once completely cool store in an airtight container at room temperature.
Per Serving:
- Calories: 113
- Protein: 4g
- Total fat: 7g
- Saturates: 4g
- Carbs: 8g
- Total sugars: 3g
- Fibre: <1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
