Chocolate Maraschino Cherry Madeleines
Chocolate Maraschino Cherry Madeleines combine rich cocoa and bright cherry sweetness in one delicate French shell. Maraschino cherries often need a thoughtful pairing to balance their signature sweetness, and chocolate does this beautifully — adding depth, warmth, and just enough bitterness to ground each bite. Folded into a tender chocolate batter with a subtle hint of almond, the cherries dot each madeleine with little bursts of flavor. The result is nostalgic yet refined, a small cake that satisfies a chocolate craving while delivering that unmistakable cherry pop.
Psst..I also have a more classic Maraschino Cherry Madeline Recipe.
Ingredients for these Chocolate Maraschino Cherry Madeleines
½ cup unsalted butter, melted and cooled (113 g)
⅓ cup neutral oil (70 g)
½ cup granulated sugar (100 g)
¼ cup milk
1½ cups all-purpose flour (225 g)
1½ teaspoons baking powder (6 g)
½ teaspoon salt
2 tablespoons honey (40 g)
3 large eggs
½ cup maraschino cherries, finely chopped (90 g)
1 tablespoon juice from maraschino cherries
½ teaspoon almond extract
How to make these Chocolate Maraschino Cherry Madeleines
Whisk together the brown sugar, eggs, and neutral oil in a large bowl until pale and lightly foamy. Whisk in the milk and almond extract until smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients just until incorporated.
Add the honey and melted butter, stirring until the batter is smooth and fully emulsified. Gently fold in the chopped maraschino cherries, being careful not to overmix. Cover and refrigerate the batter for at least 30 minutes, or up to 1 day for deeper flavor and a more tender crumb.
When ready to bake, remove the batter from the fridge and preheat the oven to 370°F (188°C).
Generously butter a madeleine pan and dust with sifted cocoa powder (or flour), tapping out any excess. Pipe or scoop the chilled batter into the prepared molds, filling each about two-thirds to three-quarters full. Place the filled pan in the freezer for 5 minutes.
Bake the madeleines at 370°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 6 minutes more, until the madeleines are puffed, set in the center, and spring back lightly when pressed. Let cool in the pan for 1 minute before turning out onto a wire rack.
Baker’s Notes
Chilling the Batter:
This batter benefits from resting. Chill for at least 30 minutes to relax the gluten and deepen the flavor, or up to 1 day if you’re planning ahead. A longer chill results in a more tender crumb and better structure.
For the Iconic Madeleine Hump (or “Pearl”):
After filling the buttered and floured molds, place the pan in the freezer for about 5 minutes before baking. The temperature contrast between the cold batter and hot oven encourages that classic rounded hump on the back of each madeleine.
Storing Madeleines:
Madeleines are best enjoyed the day they’re baked, but they store well. Keep them in an airtight container for 2 days or in the refrigerator for up to 3 days, or freeze for up to 1 month. Bring to room temperature before serving for the best texture.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
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