Cherry Madeleines

Cherry Madeleines


  1. HEAT oven to 375°F. Generously COAT 2 madeleine pans (12 cups per pan) with cooking spray; dust with flour, tapping out excess.

  2. BEAT eggs and sugar in mixer bowl with whisk attachment on high speed until light and fluffy, 5 to 10 minutes. BEAT IN almond extract and vanilla.

  3. FOLD IN flour, 1/3 at a time. FOLD IN butter, 1/3 at a time. FOLD IN cherries. SPOON 2 Tbsp. batter into each madeleine cup.

  4. BAKE in 375°F oven until cookies pull away from sides of cups and wooden pick inserted in center comes out clean, 8 to 10 minutes. LOOSEN cookies with tip of knife if necessary. REMOVE from pans immediately; cool completely on wire racks.


  • 4 large EGGS, room temperature
  • 2/3 cup sugar
  • 1/4 tsp. almond extract
  • 1/4 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) butter, melted, cooled
  • 1/3 cup cup maraschino cherries, drained, blotted dry, finely chopped


Madeleines, buttery French teacakes, have a delightful spongy texture. They are traditionally baked in pans with cups shaped like elongated scallop shells. The pans usually have 12 cups each. If you only have 1 pan, bake half the batter. Quickly clean the molds, let cool, then grease and flour again before baking remaining batter.

Pan alternate: Mini muffin pans (1-3/4-inch diameter) can be substituted for madeleine pans. Use 1 1/2 Tbsp. batter for each mini muffin and increase baking time to 10 to 12 minutes. Because these cups hold less batter, you will need 3 pans. Or, plan to bake batter in 3 batches.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.