Prep time 20 minutes
Cook time 10 minutes
110g Plain Flour
1/4tsp Baking Powder
4 Eggs, beaten
1 tbsp Rosemary, chopped
75g Parmesan, finely grated
90g Butter, melted
In a large bowl, whisk together the eggs until very light and fluffy, it should take around 5-6 minutes.
Sift the flour, baking powder and salt over the eggs and fold in gently with the rosemary and parmesan. Once it is well combined, fold in the melted butter and allow the mixture to rest for at least an hour.
Grease and flour two madeleine pans and chill in the fridge and preheat the oven to 180c/160fan.
Once the batter has rested, transfer into a jug and fill the madeleine cups half way up. Transfer both trays to the oven and bake for 10 minutes or until golden and firm.
Remove the trays for the oven and quickly tap the tray edge hard on the surface of a board to release the madeleines and then carefully transfer to a cooling rack. Allow to cool completely and then serve as a canapé or snack.