Peach and Blackberry Madeleine Recipe

Author:

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Madeleines are such a wonderful French cookie—springy, light to the touch, sweet, delicate, brilliant when dipped with tea, and beautiful in their seashell shape. They aren't even that difficult to make, either. Just melt some butter, beat some ingredients, combine them together, put them in their molds, and bake! Voilà, some truly excellent cookies!

They can also be made in a huge range of different flavors. I've made plain, strawberry, chocolate, and chocolate/orange/coffee. In this version, I decided to try the dainty combination of peach and blackberry.

The peach flavor comes from peach schnapps, which has a light and delicate flavor, fresh upon the tongue. The blackberries match this well, with sharp and intense gusts of fruity flavor that flash in the mouth as one eats.

The blackberries also make the cookies look quite pretty, with the golden madeleines crowned by the dark purple berries. Dusting the cookies with powdered sugar is a lovely finishing touch. Finally, the delightful seashell shape allows them to be beautifully arranged for any tea service.

This recipe is entirely my own.

Ingredients

3 eggs
1 stick butter
4 tablespoons peach schnapps
3/4 cup sugar
1 1/2 cups flour
1 teaspoon vanilla
1/2 teaspoon cardamon
1/2 teaspoon salt
Approximately 50 blackberries

Instructions

Melt the butter in a saucepan over medium heat for 10 minutes. The butter should turn a rich, dark, handsome shade, and have a nutty odor about it. When melted, remove from heat, pour into a small bowl, and allow to cool.
In a medium-sized bowl, combine together the eggs, sugar, vanilla, salt cardamon. Beat together until smooth and thick, doing so for several minutes. Then add in the flour and peach schnapps, and mix together thoroughly once more.
Fold in the browned butter, until it is well incorporated, smooth, and without any pockets or remnants.
Use non-stick spray or butter to grease 2 madeleine pans, with 24 cookie molds present. Pour a small serving spoon's quantity of batter into each slot, so that it fills each mold but doesn't come out of it. Place 2 blackberries on each madeleine (or more if one has additional blackberries).
Place into a preheated 375˚F oven for 15 minutes. Check regularly to make sure they are not burning as this can happen easily with madeleines.
Allow to cool once removed from the oven. Once cooled, remove the cookies from their molds, dust them with powdered sugar, and serve.