French Madeleines with Roasted Bone Marrow

These bone marrow madeleines are a modern interpretation of the classic French madeleine, where roasted bone marrow adds a deep, umami-rich flavour. The combination of coconut sugar, butter, and bone marrow provides an intense caramelized aroma and a moist crumb with crispy edges.

Ingredients for Bone Marrow Madeleines

- 250 g whole eggs

- 100 g coconut sugar

- 50 g white sugar

- 180 g wheat flour

- 10 g baking powder

- 120 g roasted bone marrow

- 60 g unsalted butter, melted

How to Make Bone Marrow Madeleines

Step 1 – Preheat the oven and roast the bones

Preheat the oven to 180°C. Roast beef or veal bones for about 17 minutes until the bone marrow is soft and aromatic.

Step 2 – Strain the bone marrow

Remove the bone marrow from the bones while still warm and press it through a fine-mesh sieve for a smooth and uniform consistency. Set aside.

Step 3 – Melt butter and mix with bone marrow

Melt the butter over low heat in a small saucepan. Add the strained bone marrow and stir until combined into a uniform mixture. Keep the mixture warm and liquid without overheating it.

Step 4 – Whisk eggs and sugar

Whisk eggs, coconut sugar, and white sugar together in a large bowl until the mixture is light and fluffy.

Step 5 – Add the dry ingredients

Sift the wheat flour and baking powder together and gently fold them into the egg mixture with a spatula.

Step 6 – Add the bone marrow and butter mixture

Gradually pour the warm bone marrow and butter mixture into the batter and stir gently until the mixture is smooth and uniform.

Step 7 – Let the dough rest

Fill a piping bag with the dough and refrigerate for 1 hour. This gives the madeleines their characteristic rise and structure.

Step 8 – Fill the molds

Pipe the dough into greased madeleine molds or silicone molds for a more precise and uniform result.

Step 9 – Bake the madeleines

Bake at 210°C for approximately 6 minutes, or until the madeleines are golden with a slightly raised top.

Step 10 – Serving

Serve them warm directly from the oven for the best texture and taste experience.

Tips for Perfect Bone Marrow Madeleines

• Use quality bones with a high amount of bone marrow for maximum flavour.
• Always let the dough rest in the refrigerator before baking.
• Silicone molds provide a more uniform and professional result.
• A perforated baking sheet helps with even heat distribution.
• Madeleines taste best the same day, while they are still slightly warm.