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Author: Shiokman Eddie
Ingredients
  • 3 eggs
  • 120 g sugar
  • 120 g self-raising flour
  • 1/2 tsp salt
  • 62.5 g butter melted
  • 100 grated parmesan cheese
  • 100 grated sharp cheddar cheese
  • Extra melted butter for brushing
Instructions
  1. Add eggs and sugar into a mixing bowl.
  2. Mix at low speed until it turns pale yellow.

  3. Mix flour and salt into the egg/sugar mixture until combined.

  4. Slowly pour in melted butter while mixing.
  5. Transfer batter into a container and refrigerate for at least an hour to get the traditional hump.
  6. Lightly brush non-stick madeleine pan with melted butter.
  7. Use ice cream scoop to spoon cold batter into mould.

  8. Spoon half tablespoon grated parmesan and sharp cheddar cheese on top of madeleine batter.

  9. Bake in a preheated oven at 170°C for about 8 to 10 mins until the edges turn brown.
  10. Cool the madeleines slightly before removing from the pan.
Recipe Notes

Batter can be made two days in advance and kept in the fridge.
Best eaten fresh from the oven.

You can adjust the amount of cheese according to your preference.