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Corn & Chive Madeleines with Golden Caviar


Serves 100 Mini Madeleines

Here’s a wonderfully elegant appetizer for a special occasion. Although the quantity may seem daunting, the madeleines can be baked (and then frozen) up to two weeks in advance, making the actual last-minute preparation quite manageable.


Corn & Chive Madeleines

  • 4 Tbsp unsalted butter, melted
  • 1-1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 cup cold vegetable shortening
  • 1-1/2 cups milk
  • 2 eggs, lightly beaten
  • 1 Tbsp freeze-dried minced chives


  • 1 cup crème fraîche or sour cream
  • 4 oz golden caviar

Corn & Chive Madeleines

Preheat oven to 400°. With a pastry brush, generously coat as many mini-madeleine pans or mini-muffin pans as you have with the melted butter.

In a large bowl, sift together the flour, cornmeal, sugar, baking powder, salt and cayenne. With a pastry cutter or two knives, cut in the shortening until the mixture resembles a coarse meal.

Whisk in the milk, eggs and chives until just blended; do not over mix. Spoon 1 tsp of the batter into each madeleine or muffin cup to fill about three-quarters full.

Bake until golden brown around the edges, 7 to 8 minutes. Tap the madeleines from the pans onto wire racks to cool. Bake in batches until the batter is used up, rebuttering the pans as necessary. (The madeleines can be prepared up to 2 weeks in advance and frozen. Thaw before using.)


Top each with about 1/2 tsp of crème fraîche and a tiny dab of caviar up to 1 hour before serving.