Savory Forager’s Madeleine with Bay, Nigella Seeds, Fennel Grass, and Caramelized Onions

Adapted by
December 2013


170 grams butter
3 fresh bay leaves
90 grams ground almonds
180 grams confectioner's sugar
80 grams all-purpose flour
6 egg whites, whipped to medium peaks
Caramelized Onion Jam
8 yellow onions, chopped fine
2 liters water
100 grams glucose
50 grams Sherry
kosher salt
To Assemble and Serve
Wild onion seeds
Pink lady's thumb
Fennel grass


For the Madeleine:
Set oven to 350˚F. In a small saucepan, brown butter while infusing with bay leaves. Strain.

In a mixing bowl, fold together almonds, sugar, flour, and egg whites , adding browned butter at the end. Pipe into a greased mold and bake 12 to 15 minutes.

For the Caramelized Onion Jam:
In a small rondeau over low heat, caramelize onions until  deep amber brown. Deglaze with water, add glucose and sherry and reduce until thick. Cool and season with salt.

To Assemble and Serve:
Pipe cooled Madeleine with Caramelized Onion Jam. Stuff with Wild onion seeds, pink lady thumb, and fennel grass.