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Source: Incredible Egg Board

Cherry Madeleines
The maraschino cherries give these traditional French mini cakes a deliciously fruity twist. For even more flavor, dip one end of each madeleine in melted chocolate.
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Serves: Makes about 2 dozen madeleines
Prep Time: 30 minutes
Cook Time: 8 to 10 minutes
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4 large eggs, at room temperature
2/3 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsalted butter (1 stick), melted and cooled
1/3 cup drained, finely chopped maraschino cherries, blotted dry




Preheat the oven to 375° F. Generously coat two 12-cup madeleine pans with flavorless cooking spray. Dust lightly with flour and tap out the excess.



In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 5 to 8 minutes or until light and fluffy. Add the almond and vanilla extracts and beat just to mix.

Remove the bowl from the mixer and fold in the flour, a third at a time. Next, fold in the butter, a third at a time. Finally, fold in the cherries.

Spoon about 2 tablespoons of batter into each madeleine cup, smooth it out, and bake for 8 to 10 minutes or until the madeleines pull away from sides of the pan and a toothpick inserted in the center of one comes out clean.

Remove the cookies from the pans immediately and cool on wire racks before serving. If necessary, loosen the cookies with the tip of a knife to remove them from the pans.





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