Madeleines with Picodon and chives

For 16 people
  • 2 eggs
  • 100 g flour
  • 1 packet baking powder
  • 2 tbsp olive oil
  • 1 Picodon cut into cubes
  • 2 tbsp chopped chives
  • Salt
  • Pepper
  • Break the eggs and separate the whites from the yolks.

    Mix the flour, baking powder and egg yolks in a bowl with a wooden spoon.

    In another bowl, whip the egg whites with a fork, but do not allow them to rise or become stiff, and add to the flour mixture.

    Add the olive oil and whip vigourously. Lastly, add the Picodon and chives and season.

    Pour the mixture into madeleine moulds.

    Preheat the oven to 240°C and bake for 5 min. Lower the heat to 180°C and continue baking for 10 min.

    Check if the madeleines are cooked.

    Immediately remove from the moulds.

    Perfect wine pairing

    More about this grape variety

    Cinsault de France

    Subtle and distinctively fruity, a luminous rosé. This wine embodies the esthetics and warm light of the South of France. Its subtle charm is at work during all those magical times, chilled on a sailboat in the marina or, of course, for any Mediterranean meals. Fruity gooseberry/ pomegranate aromas and a smooth, lively personality are the essence of Cinsault, the joyful, delicious rosé. A sparkling, sublime pairing with a minty touch. The Two Cheese Cigarettes blend a crunchy yet smooth texture with the fresh flavor of mint leaves. Perfect for Cinsault rosé, whose aromatic freshness flawlessly complements these dishes, recalling the lighthearted lunches of summertime. The ideal match for grilled fish, such as Goatfish with Anis. Some pairings are classic yet right on the money, like a glass of Cinsault with Fillets of Goatfish with Anis. This snappy Mediterranean dish needs a lively, flavorful grape variety with a fresh finish. Its color also goes perfectly with the bright pink skin of the Goatfish.

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