Irresistible Madeline Cookies Using Cream
Learn how to bake madeline cookies with a creamy twist. This recipe results in moist, tender, and flavorful cookies that are easy to make.
Equipment
- Madeleine Pan
- - Mixing bowls
- - Whisk
- Rubber Spatula
- - Measuring cups and spoons
- Piping Bag (optional)
- Wire rack
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour 150g
- 1 tsp baking powder 5g
- 1/4 tsp salt 1.5g
Wet Ingredients
- 2/3 cup granulated sugar 133g
- 2 large eggs room temperature
- 1 tsp vanilla extract 5ml
- 1 tsp lemon zest from 1/2 lemon
- 1/2 cup unsalted butter 113g, melted and slightly cooled
- 1/4 cup heavy cream 60ml
Instructions
- Preheat your oven to 375°F (190°C). Generously butter and flour your madeleine pan to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, whisk together eggs and sugar until light and slightly thickened (about 2-3 minutes).
- Add vanilla extract and lemon zest to the egg mixture and whisk to combine.
- Gradually drizzle in the melted butter while whisking continuously, then whisk in the heavy cream.
- Gently fold the dry ingredients into the wet mixture in two additions, using a rubber spatula. Be careful not to overmix.
- Cover the batter and refrigerate for at least 30 minutes (or up to 2 hours) to enhance the texture.
- Transfer the batter to a piping bag or use a spoon to fill the madeleine molds about three-quarters full.
- Bake for 12-15 minutes or until golden brown around the edges and a toothpick inserted comes out clean.
- Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, use heavy cream or whipping cream. You can also experiment with different flavors like orange zest, cocoa powder, or a light dusting of powdered sugar before serving.