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!
Ingredients
- 2 eggs
- 3/4 teaspoon chocolate extract (you can substitute vanilla extract)
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup + 2 tablespoons flour
- 2 eggs
- 1/8 teaspoon salt
- 1/4 cup sugar
- 2 1/2 tablespoons cherry jelly
- 2 drops red food coloring
- 3/4 cup flour
Instructions
- Preheat oven to 375°F. Grease and flour the madeleine pan.
- Beat eggs until foamy. Beat in salt.
- Gradually beat in sugar and beat until very pale and thick. The beaters should leave a ribbon like trail when lifted out of the eggs (almost like soft peak stage of egg whites).
- Mix flour and cocoa together. Sift 1/3 of the flour mixture onto the beaten eggs and fold in with a spatula. Be careful not to deflate the eggs. Repeat 2 more times to incorporate the flour and cocoa Set aside while you make the cherry madeleine batter.
- Beat eggs until foamy. Beat in salt.
- Gradually beat in sugar and beat until very pale and thick. The beaters should leave a ribbon like trail when lifted out of the eggs (almost like soft peak stage of egg whites).
- Beat in the cherry jelly and food coloring.
- Sift 1/4 cup of flour onto the beaten eggs and fold in with a spatula. Be careful not to deflate the eggs. Repeat 2 more times to incorporate the flour.
- Spoon some chocolate batter and some cherry batter into a mold filling it almost full (a little more than 3/4 full worked for me). Bake for 14-17 minutes until top springs back when touched. Loosen with a knife and then invert onto rack to cool. If desired sprinkle with sugar while they're hot.
Looking for more chocolate cherry deliciousness?
