Olive Oil Rosemary Madeleines Recipe
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
Equipment
Ingredients
- 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
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
