Perfect Madeleine Cookies Using Cream
A soft and buttery French delicacy, these madeleines use heavy cream to enhance their texture and moisture, making them extra tender and flavorful.
Equipment
- Madeleine Pan
- Mixing bowls
- Whisk or Electric Mixer
- Sifter
- Rubber Spatula
- Pastry Brush
Ingredients
Madeline Batter
- 1 cup all-purpose flour 120 grams
- 2/3 cup granulated sugar 130 grams
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup heavy cream 60 milliliters
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- zest of one lemon optional
- 1 pinch salt
Instructions
- Melt the unsalted butter over low heat, then set it aside to cool to room temperature.
- In a mixing bowl, combine the eggs and granulated sugar. Using a whisk or an electric mixer, beat the mixture until pale and thick, about 3–5 minutes.
- Stir in the vanilla extract and optional lemon zest.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture using a rubber spatula.
- Slowly fold in the melted butter and heavy cream until fully incorporated.
- Cover the batter with plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
- Preheat the oven to 375°F (190°C). Grease a madeleine pan with butter and lightly dust it with flour.
- Spoon or pipe the chilled batter into the madeleine molds, filling them about 3/4 full.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers spring back when touched.
- Let the madeleines cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
To keep madeleines soft and moist, store them in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week or frozen for up to two months.