Cherries Madeleines

by | May 23, 2011 | Cakes & Cookies, Pastry | 0 comments

Cherries Madeleines

Cherries Madeleines
(About 30 Madeleines. Mold: Lenght 2.7 inches – and maximum Width 1.57 inches)

almost a cup (100 gr.) all-purpose flour , sifted
½ cup (100 gr.) granulated sugar
7.05 ounces (200 gr.) sweet cherries from Vignola, pitted
½ cup (125 gr.) plain, whole-milk yogurt
a little less than a cup (100 gr.) softened unsalted butter, cut into chunks
2 whole eggs
1 teaspoon baking powder
1 pinch of salt

Pit the cherries and cut into pieces. Heat the oven to 350° F. (180°). In a food processor, whisk together eggs with sugar, yogurt, butter and salt. Fold sifted flour with baking powder. Fill the Madeleines tins, bake for 20-25 minutes or, until they are golden-brown. Let cool and serve.

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