4 eggs, room temperature 2/3 c. sugar 1/4 tsp. almond extract 1/4 tsp. vanilla 1 c. all-purpose flour 1/2 c. (1 stick) butter, melted, cooled 1/3 c. maraschino cherries, drained, blotted dry, finely chopped
What to do:
1. Heat oven to 375°F. Generously coat 2 madeleine pans (12 cups per pan) with cooking spray; dust with flour, tapping out excess. 2. Beat eggs and sugar in mixer bowl with whisk attachment on high speed until light and fluffy, 5 to 10 min. Beat in almond extract and vanilla. 3. Fold in flour, 1/3 at a time. Fold in butter, 1/3 at a time. Fold in cherries. Spoon 2 Tbsp. batter into each madeleine cup. 4. Bake in 375°F oven until cookies pull away from sides of cups and wooden pick inserted in center comes out clean, 8 to 10 min. Loosen cookies with tip of knife if necessary. Remove from pans immediately; cool completely on wire racks.
ENJOY * Dip rounded end of each Madeleine into melted chocolate, if desired. Cool on waxed paper until chocolate is set.
INSIDER INFORMATION * Madeleines, buttery French teacakes, have a delightful spongy texture. They are traditionally baked in pans with cups shaped like elongated scallop shells. The pans usually have 12 cups each. If you only have 1 pan, bake half the batter. Quickly clean the molds, let cool, then grease and flour again before baking remaining batter. * Pan alternate: Mini muffin pans (1-3/4-inch diameter) can be substituted for madeleine pans. Use 1-1/2 Tbsp. batter for each mini muffin and increase baking time to 10 to 12 min. Because these cups hold less batter, you will need 3 pans. Or, plan to bake batter in 3 batches.
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