Madeline Cookies Recipe Using Cream
Bake soft, buttery Madeline cookies using cream with this foolproof recipe! Perfectly golden with a delicate texture, they’re a must-try French treat.
Ingredients
Dry Ingredients:
- 1 cup 120g all-purpose flour – Provides structure while keeping the cookies light.
- 1/2 teaspoon baking powder – Helps create the signature airy texture.
- 1/4 teaspoon salt – Enhances flavor and balances sweetness.
Wet Ingredients:
- 2 large eggs – Adds richness and helps achieve the classic madeleine hump.
- 2/3 cup 130g granulated sugar – Sweetens the cookies while contributing to their delicate crispness.
- 1/2 cup 120ml heavy cream – The secret ingredient for extra moist, tender madeleines.
- 1/2 teaspoon vanilla extract – Adds depth and warmth to the flavor.
- 1 tablespoon lemon zest optional – A touch of citrus enhances the buttery taste.
- 6 tablespoons 85g unsalted butter, melted – Provides richness and helps create a golden-brown shell.
For Finishing:
- Powdered sugar optional – A light dusting for an elegant touch.
- Melted chocolate optional – For dipping or drizzling.
Instructions
Step 1: Prepare Your Baking Tools
- Preheat your oven to 375°F (190°C).
- Generously grease a madeleine pan with butter or nonstick spray to prevent sticking.
- Melt the unsalted butter and set it aside to cool slightly.
Step 2: Whip the Eggs and Sugar
- In a large mixing bowl, whisk the eggs and granulated sugar until the mixture becomes pale, thick, and slightly frothy (about 3–4 minutes).
- This step incorporates air, giving the madeleines their signature light and airy texture.
Step 3: Infuse Flavor and Add Cream
- Stir in the vanilla extract and lemon zest (if using) for a fragrant, citrusy touch.
- Gently mix in the heavy cream, ensuring the batter stays smooth and well-combined.
Step 4: Incorporate the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt to prevent lumps.
- Gradually fold the dry ingredients into the wet mixture using a gentle folding motion to avoid overmixing.
Step 5: Blend in the Melted Butter
- Slowly pour in the cooled melted butter, folding it in until fully incorporated.
- The batter should be smooth, slightly thick, and glossy.
Step 6: Chill the Batter (Important!)
- Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours).
- Chilling helps the madeleines rise properly and develop their classic hump shape during baking.
Step 7: Fill and Bake the Madeleines
- Spoon or pipe the batter into the prepared madeleine molds, filling each about ¾ full.
- Bake for 9–12 minutes, or until the edges turn golden brown and the centers puff up beautifully.
Step 8: Cool and Serve
- Let the madeleines rest in the pan for 2 minutes before transferring them to a cooling rack.
- Dust with powdered sugar for a classic finish or dip them in melted chocolate for an extra indulgence.
Notes
Nutrition Information (Per Serving)
- Calories:120 kcal
- Total Fat:7g
- Saturated Fat:4g
- Cholesterol:35mg
- Sodium:45mg
- Total Carbohydrates:13g
- Sugars:7g
- Protein: 2g