Cherry Blossom Madeleines 桜マドレーヌ

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  • Celebrate the arrival of spring with Cherry Blossom Madeleines! These delightful cookies are buttery, slightly sweet and salty, with a hint of cherry blossom’s fragrance. Invite your friends over and enjoy these gorgeous madeleines with green tea.

    Cherry Blossom Madeleines laid staggered on a wire rack.

    Spring in Japan is always a special time.  The cherry trees explode in shades of pink.  It is a magical moment during full bloom, gathered together with family and friends under the cherry trees, enjoying a picnic and celebrating the change of seasons.

    What do you bring to a picnic on this special occasion?  I think there’s nothing more perfect than these Cherry Blossom Madeleines (桜マドレーヌ) to welcome the gifts of these beautiful trees!

    Watch How to Make Cherry Blossom Madeleines

    Celebrate the arrival of spring with Cherry Blossom Madeleines!

    All About Edible Cherry Blossoms

    Are you curious to learn more about these edible cherry blossoms? Let’s go over one by one.

    1. Are they really edible?

    Yes, they are!  Salt-pickled cherry blossoms are made with Yaezakura (八重桜), blossoms of more than five petals. They are carefully handpicked while the buds are still tender and young, then washed, drained and dried before they are sprinkled with salt.  On the next day, the brine is squeezed out and the flowers are pickled in ume plum vinegar (梅酢) and let sit for about 3 days.  Finally, they are dried in a single layer for another 3 days in the shade or until they are completely dried.  To preserve, the blossoms are packed in a jar with salt.  This way, they can be kept for one year.

    2. Where can I get them?

    You can purchase these salt-pickled cherry blossoms online here and this store ships internationally (NOT sponsored)! The pickled blossoms are not expensive at all, so they make a wonderful treat for many Japanese who live in overseas like me to have a taste of home.

    Salt Pickled Cherry Blossoms

    3. How to get rid of salt and saltiness from the preserved cherry blossoms?

    Before you use these flowers in your recipe, you need to rinse and soak them in water for some time.  The soaking time depends on the recipe, varying from 5 minutes to 30 minutes.

    Cherry Blossom Madeleines on a wire rack and a small black plate.

    Helpful Tips for Making Cherry Blossom Madeleines

    Here are some tips that will help you make good Madeleines.

    • Use room-temperature eggs as they expand in volume when beaten.  If you forget to take them out of the fridge, submerge the chilled eggs in warm water for several minutes and they will be good to use.
    • Rest the batter in the refrigerator for at least one hour.  I usually just refrigerate the batter overnight.  By chilling the batter, it helps to give the madeleines their distinctive bumps (the bulging shape of the cookies).
    • Be generous with the use of butter when coating the molds.  It gives the Madeleines a nice golden color and helps to remove the baked cookies from the pan easily.
    • Use a 1 Tbsp measuring spoon to transfer the batter.  It’s the easiest way to measure the exact amount for each mold and not overfill.
    • Use Madeleine pan as I think they conduct heat better than silicone molds, but I’ve seen some people make beautiful Madeleines with silicon molds, so it’s up to you.

    Recipes Using Salt Pickled Cherry Blossoms 

    Aside from Madeleines, you can also use salt pickled cherry blossoms to make these delicious and pretty recipes to welcome the most anticipated season.

    Cherry Blossom Recipes

    Cherry Blossom Madeleines laid staggered on a wire rack.

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    5 from 3 votes
    Cherry Blossom Madeleines laid staggered on a wire rack.
    Cherry Blossom Madeleines
    Prep Time
    40 mins
    Cook Time
    13 mins
    Total Time
    2 hrs 23 mins
     
    Celebrate the arrival of spring with Cherry Blossom Madeleines! These delightful cookies are buttery, slightly sweet and salty, with a hint of cherry blossom's fragrance. Invite your friends over and enjoy these gorgeous madeleines with green tea.
    Course: Dessert
    Cuisine: Japanese
    Keyword: Madeleines
    Servings: 12 Madeleines
    Ingredients
    • 20 salt pickled cherry blossoms (roughly 20 g)
    • 2 oz unsalted butter (57 g, ½ stick, 4 Tbsp)
    • 1 large egg (at room temperature)
    • cup sugar (67 g)
    • ½ cup all-purpose flour (60 g) (See Notes)
    • ½ tsp baking powder
    • ½ Tbsp milk (whole milk, at room temperature)
    • 1 Tbsp unsalted butter (14 g)
    • ½ Tbsp all-purpose flour (for dusting the pan)
    Instructions
    1. Gather all the ingredients. Please note that there will be 30 minute soaking time as well as 1 hour chilling time.

      Cherry Blossom Madeleines Ingredients
    2. Put the salt pickled cherry blossoms in a small bowl and add water. Discard the water and salt that accumulates on the bottom of the bowl.
      Cherry Blossom Madeleines 1
    3. Add water again and let them soak for 30 minutes to remove the saltiness from the flowers.
      Cherry Blossom Madeleines 2
    4. Pick up the flowers and let them dry on a sheet of paper towel. Set 12 of the best-looking flowers aside. Keep a separate pile of the remaining flowers and broken pieces.
      Cherry Blossom Madeleines 3
    5. Finely chop the remaining flowers and broken pieces (I had about 1 tsp chopped flowers).
      Cherry Blossom Madeleines 4
    6. Melt the unsalted butter in the microwave (or in a small saucepan over medium low heat).
      Cherry Blossom Madeleines 5
    7. In a medium bowl, combine 1 egg and ⅓ cup sugar, and whisk together till frothy.
      Cherry Blossom Madeleines 6
    8. Using a fine-mesh sieve, sift ½ cup all-purpose flour and ½ tsp baking powder over the egg mixture. Using a silicone spatula, fold in until just combined.
      Cherry Blossom Madeleines 7
    9. Add ½ Tbsp milk and blend together with the batter.
      Cherry Blossom Madeleines 8
    10. Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add the rest of butter. Mix until just blended and do not overmix.
      Cherry Blossom Madeleines 9
    11. Add the chopped flowers and fold in gently.
      Cherry Blossom Madeleines 10
    12. Cover the bowl with plastic wrap and refrigerate. Rest the batter for at least one hour, or preferably overnight.  If you do not plan on making it soon, put the batter in an airtight bag and store in the freezer for up to 2 weeks.
      Cherry Blossom Madeleines 11
    13. Center a rack in the oven and preheat to 375°F (190°C). Melt a 1 Tbsp butter in the microwave. Using a pastry brush, brush butter into the molds of a 12 shell-shaped madeleine pan. Then using a fine mesh strainer, lightly dust ½ Tbsp all-purpose flour over the molds.

      Cherry Blossom Madeleines 12
    14. Carefully place each flower into the mold.
      Cherry Blossom Madeleines 13
    15. Remove the batter from the refrigerator and scoop the batter with a 1-Tbsp measuring spoon. Transfer to each mold with a mini silicone spatula. No need to smooth out the batter in the mold as it will melt in the oven.
      Cherry Blossom Madeleines 14
    16. Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges look done and the tops spring back when touched. Remove the pan from the oven and let cool for 3 minutes.
      Cherry Blossom Madeleines 15
    17. Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner’s sugar if desired (skip if you’re storing/freezing).
      Cherry Blossom Madeleines 16
    18. Store COMPLETELY cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours). If you are freezing the madeleines, wrap them individually in plastic wrap and enjoy within 2 months. Defrost the madeleines at room temperature.
    Recipe Notes

    All-purpose flour: The weight for 1 cup of all-purpose flour varies, depending on how you measure it. A properly measured cup of flour weighs 120 g (4.25 oz). When you measure flour by volume, please follow the method below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.

    1. 

Fluff up the flour several times with a spoon.
    2. 
Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).

    3. Scrape off the excess with a knife.

     

    Equipment you will need:

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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