Chocolate cherry madeleines are light, buttery cookies – perfect with a cup of tea. Sweet cherry and dark chocolate merge together in these extraordinary treat!
It seems many people have only had these cookies at Starbucks. Sadly their version is not very true to the French cookie.
Madeleines are really buttery sponge cakes. Like meringues, beaten eggs provide lift for these cookies so it’s important to keep as much air in the batter as possible.
They get their pretty shape from a special mold. I found a silicone one here and it worked really well.
Back in Texas, I have an aluminum one. I couldn’t find the silicone one on Amazon but this is the metal one I have (affiliate link).
Chocolate cherry madeleines require two batches of batter. Each tastes great on its own. But chocolate and cherries together – well that’s just so much better. And, they’re really pretty.
To get the pretty combined look, I spooned about a teaspoon of one batter into each cavity and then a teaspoon of the other. I repeated until the cavity was almost full.
If you’re using a metal pan, make sure to butter and flour the cavities. I mixed a tablespoon of flour into some melted butter (about 2 tablespoons) and used that to grease my pan.
These chocolate cherry madeleines are flavored with cocoa powder, chocolate extract and cherry jam. You can use other jam flavors if you like. I bet orange would be great!
Looking for more chocolate cherry deliciousness?