Cherry-Amaretto Madeleines
 
Prep time
Cook time
Total time
 
Delicious little French cakes with a new flavour twist.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12
Ingredients
  • 2 large eggs, beaten
  • ⅔ cup sugar
  • 1 cup unbleached, all-purpose flour (+ 1 Tbs)
  • ½ cup unsalted butter (+ 1 Tbs)
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp Amaretto or almond extract
  • ¼ cup dried cherries, finely chopped
  • 50 g good quality dark chocolate (optional)
Instructions
  1. Melt the butter in a saucepan. If you like you can brown the butter slightly for a nuttier flavour but take care not to over-brown it. Set aside to cool slightly.
  2. In a medium bowl, mix one cup of the flour and the sugar, and set aside.
  3. In a separate bowl, whisk the two eggs with the vanilla, salt and amaretto until the eggs are frothy.
  4. And the wet ingredients to the dry ingredients and, using a spatula, stir until just combined. Take care not to over-stir.
  5. Add the cooled melted butter and chopped cherries and stir. It may take a minute for the butter to blend into the mixture but once again, take extra care not to over mix.
  6. Rest the batter. Cover the bowl and place in the refrigerator to rest at least one hour and up to overnight.
  7. Prepare the madeleine pan with the extra Tbs of butter and flour- butter each shell-shaped mold and dust lightly with flour, tapping off any excess. Place the pans in the freezer for at least an hour.
  8. Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and thepan from the freezer. Fill each mold with approximately 1 Tbs of the batter.
  9. Bake the madeleines for 10-15 minutes until the edges are browning and the middle is puffed up slightly. Using your forefinger, press lightly on the center hump- when the madeleines are finished baking, it should spring back at your touch.
  10. Remove the madeleines from the oven and let cool for 2 minutes. Then, using a fork, gently loosen the madeleines from their molds and arrange onto a cooling rack or tea towel.
  11. Many people like to dust their finished madeleines with a touch of confectioner's sugar but for these cherry versions I melted up some good dark chocolate and dipped half of each little cake.
  12. Madeleines are best eaten within a day of being made and go great with tea and coffee. Store in an airtight container if needed.
Recipe by Port and Fin at https://portandfin.com/cherry-amaretto-madeleines/