Olive Oil Rosemary Madeleines

These Olive Oil Rosemary Madeleines are nothing short of out of this world. They are light and soft, with a subtle note of rosemary at the end. This post has been sponsored by Bertolli Olive Oil. All thoughts and opinions are my own.

This Olive Oil Rosemary Madeleines recipe uses Bertolli Extra Virgin Olive Oil and fresh rosemary in the batter with just a hint of citrus. You may not think of olive oil and rosemary as typical ingredients in a dessert, but the flavor of these madeleines is a delightful surprise on top of it being a very simple recipe. These little cakes are extremely soft and light with a subtle note of rosemary at the end that makes them extra special.

I love using olive oil in our daily cooking. Using a high quality olive oil can only enhance the taste of your final dish, whether it is for dressing a salad, dipping some rustic bread, or making desserts like these Olive Oil Rosemary Madeleines. Olive oil gives my Olive Oil Chocolate Cake a velvety texture and makes this Tangerine Olive Oil Cake super moist!

How to Make Olive Oil Rosemary Madeleines

First, you’ve got to beat the egg and sugar until light and creamy. This will take a minute or two in the stand mixer. Chop up the rosemary really fine so it doesn’t affect the texture of the cake, mix it in with the flour and fold the flour into the creamy egg mixture. Use a light hand to fold the flour in two portions until completely combined.

Then it’s time to add your Bertolli Extra Virgin Olive Oil, just 1/4 cup is enough for this recipe. Too much and the batter won’t rise. Trust me on this one, it took me five tries to get the perfect madeleine hump. It’s a good thing my local Kroger store is just down the street for all of my emergency grocery runs.

The final batter will be soft and sticky. It is important to chill it for at least an hour or overnight before baking. It will not solidify completely, but you can easily divide the batter using a small ice cream scoop or a tablespoon. Add a slightly rounded tablespoon to each of the Madeleine pan cavities. This should be enough for a dozen.

Watching these Olive Oil Rosemary Madeleines rise in the oven was the most satisfying moment of my evening. You’ll understand after days of baking and failing. But each time I made these, they always tasted amazing no matter how much they rose. The flavor is phenomenal. The olive oil, the rosemary and the hint of citrus are just perfect together. I hope you’ll enjoy these as much as I did testing them for you.

5 from 2 votes

Olive Oil Rosemary Madeleines Recipe

By Trang

These Olive Oil Rosemary Madeleines are nothing short of out of this world. They are light and soft, with a subtle note of rosemary at the end.

Servings: 12 pieces

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Resting Time: 1 hour hr

Total Time: 27 minutes mins

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Equipment

• Madeleine pan

Ingredients 

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• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ ½ cup granulated sugar
• ▢ A pinch of salt
• ▢ A few drops to ⅛ teaspoon of Fiori di Sicilia
• ▢ ¼ teaspoon vanilla
• ▢ ¼ cup Extra Virgin Olive Oil
• ▢ ⅔ cup all-purpose flour
• ▢ ¼ teaspoon baking powder
• ▢ ½ teaspoon fresh rosemary, finely chopped
• ▢ Extra olive oil and flour for the madeleine mold
• ▢ Powder sugar for dusting

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Instructions 

• Add flour, baking powder and rosemary to a small mixing bowl and stir together with a whisk.
• Add the egg and egg yolk to a medium mixing bowl and beat together.
• Add sugar, salt, vanilla and Fiori di Sicilia to the egg and beat on medium high speed for a minute until light in color and creamy.
• Fold the flour into the egg mixture, half at a time, until combined.
• Add olive oil to the batter and fold until smooth.
• Refrigerate the batter overnight or for at least an hour before baking.
• Preheat the oven to 375°F.
• Brush extra oil onto the madeleine mold, wipe off any excess pool of oil. Sprinkle the mold with flour, shake off the excess.
• Spoon about 1 rounded tablespoon of batter in each madeleine cup, don’t fill it to the rim to allow some room for expansion in the oven.
• Bake for 12 minutes until you can see the side turning golden brown and a toothpick inserted in the middle comes out clean.
• Remove from oven and transfer to a wire rack to cool.
• Serve with a dusting of powder sugar.

Notes

Fiori di Sicilia is very potent and only a few drops are needed. It can be substituted with another citrus extract such as orange extract.

Nutrition

Serving: 26g, Calories: 108kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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