I have been experimenting with different sorts of savoury madeleines. My favourite so far is this cheddar-cayenne variety. They have a light and fluffy texture, which is different than the other cheese ones I have tried. I used the basic recipe for madeleine as a starting point, but altered the recipe to use less sugar, more leavening, no vanilla, and of course, added cheddar and cayenne. These ones are keepers.
Preheat oven to 450 degrees F.
Sift together and set aside:
1 cup of flour
2 tsp. baking powder
a pinch of salt
1/8 – 1/4 tsp. cayenne pepper
1 stick of butter (113 g).
Remove butter from heat and add:
115 g of McLaren’s Imperial Sharp Cheddar that has been broken into small pieces. Stir until melted. Set aside.
Use a mixer to whisk together the following until the ribbon stage is reached:
3 large eggs
2 Tablespoons sugar
Fold the flour mixture into the eggs a third at a time. Fold in the butter and cheese. If you are using metal pans, butter and flour them. I used silicone so I just filled mine. Actually, I overfilled mine a bit, so they lost a bit of their tidy shape. Aim for 3/4 full.
Turn the oven down to 400 degrees F and bake for 6 minutes. Turn the oven down to 350 degrees F and bake a further 6 minutes. Remove from pan and cool on a rack. We enjoyed most of ours warm, with zuchhini-tomato soup, and the rest were a good addition to my daughter’s school lunches.