Needing to use some cherries by not having enough for pie, I ended up here.
Fresh Cherry White Chocolate Madeleines
2/3 c sugar
1 c flour
1/2 c unsalted butter
1/4 t salt
1 t vanilla extract
1/3 c fresh cherries, pitted and drained
Brown butter in a sauce pan and set aside to cool.
Combine flour and sugar. Set aside. In a medium bowl risk eggs, vanilla, and salt until eggs at frothy. Gently add dry flour sugar mixture until just combined.
Add cooled melted brown butter and cherries. Gently mix in. Do not over mix. Place in fridge for at least one hour.
Preheat oven to 360 F. Place 1 TBS of batter into a buttered and floured Madeleine tin. Bake 10-15 minutes.
Test for doneness by touching the hump. If it springs back it’s done. Cool for a few minutes in pan before gently removing and cooling on a rack.
Melt white chocolate and dip in. Enjoy!