Beet and melted cheese madeleines
100 g melted cheese in portions (like Laughing Cow)
½ teaspoon salt
½ teaspoon dried dill
5-6 tablespoons oil
½ head of boiled beetroot, grated
80 ml juice of boiled beetroot
½ teaspoon baking powder
100-110 g flour
In a bowl, whisk the eggs and melted cheese for 2-3 minutes with an electric mixer. Add the salt, spices and oil. Then, stir in the juice and grated beet. Gradually thicken the mixture with the sifted flour and baking powder.
Butter madeleine molds and spoon in the pastry filling them up to two thirds of their height.
Bake the madeleines at 210°C for 5 minutes, then 8 to 10 minutes at 180°C. Cool and unmold. Enjoy warm.