Whipped Goat Cheese Recipe

Soften and blend

Place the 8 oz chèvre in a medium bowl or the bowl of a food processor. Add 3 tbsp whole milk or heavy cream, 1 tbsp honey, 1 tsp lemon zest, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper.

Whip to creamy texture

If using a food processor: process on medium-high until completely smooth and airy, scraping down the sides once or twice, about 1–2 minutes. If using a hand mixer: beat on medium-high in a bowl until light and fluffy, about 2–3 minutes. Taste and adjust seasoning — add more honey for sweetness, salt or lemon zest as desired.

Chill briefly

Transfer whipped goat cheese to a serving bowl or ring mold, cover, and chill in refrigerator for at least 20 minutes to firm slightly while you finish other components.

Combine 3 tbsp mild runny honey with 1 tsp coarsely cracked black pepper and 1 tsp lemon juice in a small bowl. Stir until homogenous and let sit 5–10 minutes to infuse. Taste and adjust pepper intensity. Keep at room temperature; if honey is very thick, warm gently for a few seconds in microwave to loosen (do not boil).

Prepare pan and batter

Preheat oven to 375°F (190°C). Generously butter a madeleine pan and lightly dust with flour or use nonstick spray. In a small bowl whisk together 3 oz all-purpose flour, 0.5 tsp baking powder, 0.25 tsp fine sea salt, and 2 tbsp ground pistachios. In a separate medium bowl, beat 2 large room-temperature eggs with 1 oz powdered sugar, 1 tsp honey and 1 tsp vanilla extract until pale and slightly thickened, about 2–3 minutes. Fold the dry ingredients gently into the egg mixture until just combined. Fold in 4 tbsp melted and cooled butter until batter is smooth. Chill batter 10–15 minutes if very loose (madeleine batter benefits from brief rest).

Pipe and bake

Spoon or pipe batter into prepared madeleine molds, filling each shell about three-quarters full. Sprinkle the tops lightly with the chopped pistachios. Bake at 375°F for 9–11 minutes, until edges are golden and centers spring back. Remove from oven and immediately unmold onto a cooling rack. Let cool completely.

Storage

Madeleines are best the day of baking but can be kept in an airtight container at room temperature for up to 24 hours.

Remove the whipped goat cheese from the refrigerator. If you used a ring mold, unmold onto a serving plate. Drizzle the black pepper honey over the top, using about 1 tbsp of the honey mixture to start. Sprinkle additional chopped pistachios around the cheese and on top. Finish with a light dusting of freshly cracked black pepper (about 1/2 tsp) and an optional extra drizzle of honey to taste.

Arrange 2–3 pistachio madeleines per serving around the cheese. Provide additional madeleines or toasted bread on the side. Serve immediately at slightly chilled-to-room temperature so the whipped cheese is soft and spreadable.

Leftovers: store whipped goat cheese covered in refrigerator up to 3 days. Honey drizzle can be refrigerated and brought to room temperature before serving. Madeleines keep separately at room temperature for up to 24 hours.