Cherry Madeleines

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  • Ingredients
    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

    Yields: 24 serving

  • Nutritional Information

    Per serving: 1/24th of Recipe

    Calories: 82

    Total fat: 5 g
    Saturated fat: 3 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 1 g

    Cholesterol: 41 mg
    Sodium: 13 mg
    Carbohydrates: 9 g
    Fiber: 0 g
    Sugar: 5 g
    Protein: 2 g
    Vitamin A: 46 mcg
    Vitamin D: 0 mcg
    Folate: 14 mcg
    Choline: 26 mg
    Calcium: 8 mg
    Iron: 0 mg
    Potassium: 19 mg


  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.

Insider Info

  • 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.