These Cranberry Rosemary Madeleines are festive and elegant. But most importantly, they are packed with holiday flavours like spices, cranberries, orange, rosemary, and white chocolate. Irresistibly delicious!Jump to Recipe
Hello everyone. I hope this week has beet treating you well so far.
I am positive my new recipe will make you excited. Because these Cranberry Rosemary Madeleines are utterly delicious. And so easy to make, too.
But I must admit one embarrassing fact first. I’ve stolen. I’ve stolen the idea. I do this all the times indeed! Okay, enough of mumbling. Just yesterday I shared a recipe for these Cranberry Rosemary Shortbread Cookies (Which you absolutely must try!) And here we go again. I am sharing the same idea once again. Jokes apart, this kind of inspiration happens often when you want to utilize the same idea different ways.
Cranberry Rosemary Madeleines
Besides, that cranberry-rosemary combo was so good. Other flavours include cranberries (Both fresh and dried), orange zest, and spices (Cinnamon, vanilla, and nutmeg). And of course that luscious white chocolate which settles rosemary and spices so well. You can definitely leave it out, but I think it’s just so important in bringing and biding all these flavours together. And who would leave out the chocolate anyway?
Since I used fresh cranberries, I coated them with a little of corn starch before adding to the butter. It helps distribute them more equally (Otherwise they can sink to the bottom). Also, starch perfectly absorbs the juices, so your madeleines won’t be soggy from the inside. I also found that these madeleines require a few extra minutes of baking – because of the addition of juicy cranberries.
Elegant and Festive
For the decoration, I used melted white chocolate, sugared cranberries, and rosemary. Definitely, this finish is optional, but it adds so much festivity (Plus extra flavour and sweetness.) I love the way these madeleines turned out – a simple yet elegant appearance giving me some old-fashioned (Victorian Christmas?) vibes.
I hope you like these Cranberry Rosemary Madeleines, and you will try them. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cranberry Rosemary MadeleinesCourse: Dessert
These Cranberry Rosemary Madeleines are festive and elegant. But most importantly, they are packed with holiday flavours like spices, cranberries, orange, rosemary, and white chocolate. Irresistibly delicious!
3 eggs, room temperature
1/3 cup granulated sugar
1 tbsp. honey
130 gr. unsalted butter
1 cup all-purpose or cake flour + 1-2 tablespoons, for dusting
1/2 tsp. baking powder
1 whole vanilla bean, seeds scraped (or 1 tsp. good-quality vanilla extract)
1/2 whole nutmeg, freshly grated
a good pinch of cinnamon
a good pinch (1/4 tsp. or a bit less) of salt
1/3 cup fresh cranberries, roughly chopped
about 1/2 tsp. cornstarch, for coating cranberries
2 tbsp. dried cranberries, roughly chopped
2/3 to 1 tsp. minced fresh rosemary
1 tbsp. orange zest
150-200 gr. white chocolate, for dipping madeleines
sugared cranberries and fresh or sugared rosemary, for garnish (if desired)
- Melt the butter and let it cool for about 10 minutes.
- In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
- Add the sugar, honey, and spices and continue vigorously whisking for about 9 minutes. You can also use a hand mixer – just reduce the time roughly in half.
- Coat the fresh cranberries in the starch and and fold in along with the dried cranberries, flour, and baking powder. Don’t whisk / beat the mixture anymore – gently fold in the dry ingredients with a spatula or spoon.
- Reserve about 1 – 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay in the fridge for at least 20 – preferably 30 minutes.
- Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
- Fill each mold no more than 2/3 full – the batter will expand in the oven. My madeleine pan is for large-medium madeleines, and the batter was enough for 10 madeleines. If you are using smaller tin, you will end up having 14-18 cakes.)
- Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 10-12 minutes (If you are using smaller cavities, reduce the baking time for about 2 minutes.) Don’t open the oven first 5 minutes.
- Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to help releasing the cookies.
- Repeat with the remaining butter. You don’t need to wash the mold (Unless some dough stuck to the molds which doesn’t happen often). Just repeat the step with greasing and dusting. Cool.
- For the glaze, place the chopped chocolate in a bowl and melt in a microwave in 30-20 seconds intervals. stirring every time in between. Repeat until fully melted (3-4 sets should be enough.)
- Dip the madeleines (half way or as desired) into the melted chocolate. Garnish with cranberries and rosemary, if desired. Let them completely dry and set, for about 1 hour.
- Madeleines are best to be consumed as soon as possible – after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day – just keep them in closed container (Do not refrigerate). Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.