Now that it’s almost February and Valentine’s Day is upon us, I cannot get enough of hearts and chocolates! I’ve been itching to use my new heart-shaped madeleine pan and these Chocolate Cherry Madeleines are the perfect excuse. Madeleines are little French butter cakes but are often considered a cookie. These lovely little cakes have a rich chocolate flavor with a hint of almond flavor. They are crispy on the outside and spongy and soft on the inside with a maraschino cherry surprise in the middle.
Baking these Chocolate Cherry Madeleines is much like making a cake. The pan is greased and dusted with cocoa powder so the batter doesn’t stick. I used the cocoa powder instead of flour to dust the pan. It saves me from having to dust the white flour off of the chocolate cake after it bakes.
Mix flour, cocoa, salt and baking powder in a medium bowl. In the bowl of a stand mixer, beat sugar and eggs at medium speed for about 5 minutes or until the mixture is light in color. Beat in flour mixture on low speed until well blended. Beat in melted butter and almond extract until just blended. Using a tablespoon, measure and level off batter for each madeleine. Push a maraschino cherry into the middle of each madeleine. Bake at 375 degrees for 12 minutes or until puffed and golden brown.
When madeleines have cooled in the pan for 1 minute, loosen from the pan with the point of a small knife.
When madeleines are cooled completely, pipe melted chocolate over each one.
Sprinkle cookies with sanding sugar or sprinkles of your choice.
Chocolate Cherry Madeleines
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup sugar
- 2 eggs
- 3/4 cup butter, melted and cooled
- 1 teaspoon almond extract
- 36 maraschino cherries, blotted dry with paper towels
- 8 ounces semi-sweet chocolate
- 4 teaspoons shortening
- sanding sugar for decorating
Preheat oven to 375 degrees F. Grease madeleine pan with butter and dust with cocoa powder. Set aside.
Mix flour, cocoa, salt and baking powder in a medium bowl.
Beat sugar and eggs in the bowl of a stand mixer at medium speed for about 5 minutes or until light in color. Beat in flour mixture at low speed until well combined. Beat in melted butter and almond extract until just blended.
Using a tablespoon, measure and level off batter for each madeleine crevice. Push a maraschino cherry into the middle of each madeleine. Bake for 12 minutes or until puffed and golden brown.
Let madeleines cool in pan for 1 minute and then loosen with the point of a small sharp knife. Cool cookies on wire rack.
Melt chocolate with shortening in the microwave in 20-second increments until smooth. Pipe chocolate onto cookies with a piping bag and a #2 round tip. (You can also cut the corner off of a small sandwich bag to pipe the chocolate if you do not have a bag and tip.) Sprinkle sanding sugar or sprinkles over chocolate. Let set in the refrigerator for about 30 minutes or until chocolate is firm.
Madeleines can be stored tightly covered at room temperature up to 24 hours or frozen up to 3 months.
Recipe adapted from How Stuff Works.
This week I was baking along with some other very talented bakers from The Creative Cookie Exchange. Chocolate is always in fashion–but no time more so than in the weeks leading up to Valentine’s Day. So whether you are baking for your honey or just baking for fun, we have chocolate cookies to inspire you!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Chocolate Brownie Raspberry Sorbet Cookie Sandwiches from All That’s Left Are The Crumbs
- Cocoa Vino Cookies from What Smells So Good?
- Gluten Free Nutella Chocolate Chip Cookies from A Baker’s House
- Chocolate Meringue Cookies from 2 Cookin Mamas
- Chocolate Chip Cookie Cheesecake Bars from The Spiced Life
Bake up some Chocolate Cherry Madeleines this Valentine’s Day or one of the other yummy recipes from my other blogger friends!