Maraschino Cherry Madeleines
There’s something irresistibly nostalgic about maraschino cherries — that unmistakable pop of sweet cherry flavor that instantly brings you back to childhood treats (hello Shirley Temples!) and special occasions. Paired with a gentle hint of almond, these madeleines feel familiar and refined all at once, like a classic you didn’t realize you’d been missing.
These maraschino madeleines are baked into a light, tender crumb, the cherries dot each madeleine with little bursts of sweetness, while the almond quietly rounds everything out in the background. The texture is soft and delicate, with just enough richness to make them feel special without being heavy.
Whether you’re baking them for a quiet afternoon treat or sharing them with someone you love, these maraschino cherry madeleines are meant to be enjoyed slowly. Take your time with them — the mixing, the chilling, the baking — and let the process be just as joyful as that first warm bite.
Ingredients for these 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 Maraschino Cherry Madeleines
Melt the butter and set it aside to cool slightly. In a mixing bowl, whisk the eggs and sugar together until pale and foamy. Add the milk and whisk to combine.
Sprinkle in the flour, baking powder, and salt, mixing just until incorporated. Stir in the honey, cooled butter, oil, almond extract, and cherry juice until smooth. Gently fold in the chopped maraschino cherries.
Cover and chill the batter for at least 30 minutes, or up to overnight. When ready to bake, preheat the oven to 375°F. Generously butter and flour the madeleine molds, then pipe or scoop the batter into each cavity, filling about two-thirds full. Place the filled pan in the freezer for 5 minutes.
Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 6 minutes, or until the madeleines are puffed, lightly golden, and spring back when touched. Remove from the pan and cool slightly before serving.
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 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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