Madeleine Cookies Using Cream
Discover the best Madeleine Cookies Recipe Using Cream! Soft, buttery, and easy to make, these French treats are perfect for tea or dessert.
Equipment
- Madeleine Pan
- Mixing Bowls
- Whisk
- Spatula
- Sifter
- Oven
Ingrédients
Madeleine Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 cup unsalted butter melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
- 1/4 tsp salt
Instructions
- In a mixing bowl, whisk the eggs and sugar until pale and slightly thick.
- Add the vanilla extract and lemon zest, whisking to combine.
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Stir in the melted butter and heavy cream, mixing until smooth.
- Cover the batter and refrigerate for at least 1 hour (or overnight for best results).
- Preheat the oven to 375°F (190°C). Grease and flour a madeleine pan.
- Fill each madeleine mold about 3/4 full with batter.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool in the pan for 1-2 minutes before transferring to a wire rack.
- Dust with powdered sugar and serve warm.
Notes
For the signature madeleine hump, ensure the batter is well chilled before baking. Cold batter hitting a hot oven creates the classic rise.