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.
We love using olive oil in our daily cooking, and there’s no doubt that Bertolli Extra Virgin Olive Oil tastes great with its robust flavor. Using a high quality olive oil can only enhance the taste of your final dish, whether it is for dressing a salad, dipping for bread, or making these Olive Oil Rosemary Madeleines. You don’t have to take my word for it, pick up the new bottle (with the same great taste and robust flavor) at your local Kroger store and try it for yourself. Here’s a coupon for ya – Save $1 on any Bertolli Olive Oil!
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.
Try Bertolli Extra Virgin Olive Oil with these savory recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Olive Oil Rosemary Madeleines
- 1 large egg
- 1 large egg yolk
- 1/2 cup granulated sugar
- A pinch of salt
- A few drops to 1/8 teaspoon of Fiori di Sicilia
- 1/4 teaspoon vanilla
- 1/4 cup Bertolli Extra Virgin Olive Oil
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon fresh rosemary - finely chopped
- Extra olive oil and flour for the madeleine mold
- Powder sugar for dusting
- 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.
Some Fun Facts about Bertolli
- Founded in Lucca, Tuscany in 1865.
- With more than 150 years of expertise, Bertolli is the world’s number one olive oil brand.
- The extra virgin olive oil is “cold pressed” for a naturally full-bodied fruity flavor.