Madeleine Cookies Using Cream
These buttery, soft madeleines use cream to create a rich, moist crumb and golden edges. A French classic made simple and indulgent, perfect for tea time, dessert, or an elegant snack.
Equipment
- Madeleine Pan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
Instructions
- Whisk eggs and sugar together until pale and frothy (about 4–5 minutes).
- Add vanilla extract and optional lemon zest. Mix gently to combine.
- Sift the flour, baking powder, and salt. Gently fold into the egg mixture.
- Stir in melted butter and heavy cream until the batter is smooth.
- Cover the batter and chill for 1 hour.
- Preheat oven to 375°F (190°C). Grease and flour the madeleine pan.
- Spoon batter into the molds, filling about ¾ full. Bake for 10–12 minutes or until golden with a slight hump in the center.
- Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Store in an airtight container for up to 2 days or freeze for longer freshness. Try flavor variations like orange zest, almond extract, or dipping in chocolate for special occasions.