Savory Madeleines

Parmesan, Garlic & Chive Madeleines, Chive Blossom

I've definitely been venturing into the savory side a little more than usual during the past few weeks.  Although these madeleines are baked goods, they aren't the conventional little sweets you would expect.  I've altered my go-to madeleine recipe by omitting half the sugar, infusing garlic and adding parmesan and chives.  Like all madeleines, they are best served warm, however, the crisp edges hold up fairly well for a day.

Parmesan, Garlic & Chive Madeleines

5 oz           Butter
3 cloves    Garlic, smashed

3                Eggs
2.5 oz        Sugar
 
5 oz           AP
2 t              Baking Powder
1 1/2 t        Salt
6 oz           Grated Parmesan

1/2 bunch  Chives, chopped

Melt butter with garlic, steep for 10 minutes
Strain, reserve butter and discard garlic
In a mixer, whip eggs and sugar until pale and fluffy
Add dry ingredients, mix only until combined
Add melted butter in a steady stream while mixing
Add chives, mix until distributed among batter
Store batter in a piping bag
Refrigerate for at least 2 hours 
Pipe into greased molds 
Bake at 375 F for 4-10 minutes depending on the size of your molds
Serve warm