Savory Mini-Madeleines

Savory Mini-Madeleines

A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan. But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink. They’re easily made at home; the recipe produces a generous quantity. But they freeze beautifully and can be defrosted and warmed for about 20 minutes in a 325 degree oven.
  • Total:
  • Serves: 75 persons



  1. Step 1

    Heat oven to 375 degrees. Use a little of the butter to grease one or more mini-madeleine pans. Whisk together the flour, pepper, cream of tartar, baking powder and herbes de Provence, and set aside.
  2. Step 2

    Using an electric mixer with a whisk attachment, beat the eggs with the sugar until the mixture is thick and light, about 4 minutes. Stir in the flour mixture on low speed or by hand and mix in the butter. Fold in the cheese and olives.
  3. Step 3

    Pipe or spoon batter into prepared pan or pans, and bake about 8 minutes, until lightly browned. Remove from pan to a rack and repeat, as needed, to use remaining batter.