Last weekend, I finally bought myself a madeleine pan. I’d wanted one for ages and was already picturing myself enjoying freshly baked madeleines with my afternoon coffee. By the time they were actually ready, though, it was more prosecco o’clock than coffee o’clock. 😁 So I adjusted accordingly.
Since these were my first homemade madeleines, naturally, I couldn’t just start with plain ones. I had some sour cherries in the freezer that my mom had picked from our orchard back home, and this seemed like the perfect excuse to use them.
And I’m very glad I did.
These sour cherry madeleines turned out light, buttery and beautifully fragrant with vanilla and fresh lemon zest. The sour cherry hidden in the center adds a little burst of tartness that balances the sweetness perfectly — exactly the kind of combination I love in desserts.
Why You’ll Love These Sour Cherry Madeleines
First of all, the flavors. Tart sour cherries pair beautifully with vanilla and lemon, making these little French cakes a bit more interesting than classic plain madeleines.
They’re soft and fluffy inside, while the butter gives them that delicate texture and rich flavor you expect from a good madeleine.
You can also make them with either fresh or frozen sour cherries, so there’s no need to wait for cherry season. I used frozen sour cherries and they worked beautifully.
And if you want to make your madeleines a little more fancy, drizzle or dip them in melted chocolate once they’ve cooled. I used both white and milk chocolate because, obviously, if there’s an opportunity to add chocolate to a dessert, chances are I’m going to take it. 😁
Tips for Light and Fluffy Madeleines
One step I wouldn’t skip is chilling the madeleine batter before baking. Let it rest in the refrigerator for about an hour, then bake the madeleines in a properly preheated oven.
If you’re using frozen sour cherries, thaw them first and drain them really well. You don’t want to introduce unnecessary moisture into the batter.
Don’t fill the molds all the way to the top. The madeleines will rise as they bake, so leave them a little room to grow.
The pan matters, too. Traditional madeleines are baked in a madeleine pan, which gives them their signature shell shape. Grease the pan well before adding the batter, particularly if yours isn’t silicone or doesn’t have a reliable nonstick coating.
And perhaps most importantly, don’t overbake them. You want the madeleines to stay soft and fluffy in the center, with just a little golden color around the edges.
How to Decorate Sour Cherry Madeleines
These madeleines are delicious just as they are, but I decorated mine with a little melted chocolate.
White chocolate pairs particularly well with tart cherries, but milk or dark chocolate works beautifully too. You can dip part of each madeleine into the chocolate or simply drizzle a few thin lines over the top.
And if chocolate isn’t your thing, a light dusting of powdered sugar is more than enough.
How to Store Madeleines
Madeleines are at their best when freshly baked, either on the day you make them or the following day.
Once completely cool, store them in an airtight container to keep them from drying out. Since these have a fresh sour cherry in the center, I wouldn’t leave them at room temperature for several days.
For longer storage, keep them in an airtight container in the refrigerator and let them come closer to room temperature before serving.
Frequently Asked Questions
Can I make madeleines without a madeleine pan?
You can bake the same batter in other small baking molds, but technically, you won’t get the traditional shell-shaped madeleines. If you want that classic shape, you’ll need a madeleine pan.
Why do you chill madeleine batter before baking?
Resting the batter in the refrigerator helps create the characteristic texture and rise of madeleines. I chill mine for about one hour before baking.
Can I use sweet cherries instead of sour cherries?
Yes. Sweet cherries will work too, although the finished madeleines will be sweeter since you’ll lose some of the tartness that sour cherries bring to the recipe.
Can I skip the chocolate?
Absolutely. The chocolate is completely optional and is only there for decoration and a little extra flavor. The madeleines are delicious on their own or simply dusted with powdered sugar.
Can I make madeleine batter ahead of time?
Yes. The batter needs to chill before baking anyway. Keep it covered in the refrigerator so it doesn’t absorb any unwanted odors.
More Sour Cherry Recipes
If you love the sweet-tart flavor of sour cherries as much as I do, there are a few more recipes on the blog worth trying.
My mini tarts with vanilla pastry cream, sour cherries and Italian meringue are perfect when you’re in the mood for something a little more fancy, while my sour cherry muffins are an easy option when all you want is something simple and fluffy.
And if you happen to have several bags of sour cherries taking over your freezer… I’d say that’s a pretty easy problem to solve. 😁
Sour Cherry Madeleines
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kcalLight and buttery sour cherry madeleines flavored with vanilla and fresh lemon zest, with a tart cherry hidden in the center. They can be made with fresh or frozen sour cherries and finished with a drizzle of melted chocolate.
Ingredients
4 large eggs
5 tablespoons granulated sugar
9 tablespoons all-purpose flour
120 g (4.2 oz) butter
½ teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
approximately 200 g (7 oz) fresh or frozen sour cherries, pitted
1 pinch salt
white, milk or dark chocolate, for decorating – optional
Directions
- If using frozen sour cherries, allow them to thaw completely, then drain them well to remove any excess liquid.
- Melt the butter in a double boiler or in a small saucepan over low heat. Set aside and allow to cool slightly.
- Add the eggs and sugar to a large mixing bowl and beat until the mixture becomes pale, light and increases in volume.
- Add the vanilla extract, salt and finely grated lemon zest.
- Gradually fold in the flour and baking powder using a spatula. Mix gently with upward folding motions until just combined.
- Gradually add the melted and cooled butter, folding gently until fully incorporated.
- Cover the bowl and refrigerate the madeleine batter for 1 hour.
- Preheat the oven to 190°C (375°F). Lightly grease the madeleine pan with butter or oil. If necessary, dust the molds lightly with flour.
- Add approximately one generous teaspoon of batter to each mold, taking care not to fill them completely. Place one sour cherry in the center of each madeleine.
- Bake for approximately 15 minutes at 190°C (375°F), or until the madeleines have risen and are lightly golden.
- Remove the madeleines from the pan and transfer them to a wire rack to cool completely.
- Once cool, decorate with melted white, milk or dark chocolate, if desired.
Note
- Nutrition information is an estimate only and may vary depending on the exact ingredients, brands and quantities used. The estimated calorie count does not include the optional chocolate decoration.
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