Classic Madeleine Cookies Recipe Using Cream
Learn how to make soft and moist Madeleines with this easy recipe using cream. Perfectly light, buttery, and delicious for tea-time or as an elegant dessert.
Equipment
- Madeleine pan
- Whisk or electric mixer
- Mixing bowl
- Wire rack
- Spoon or piping bag
Ingredients
- 2 large eggs
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
- ¼ cup unsalted butter melted and cooled
- ¼ cup heavy cream
- Powdered sugar for dusting
Instructions
Prepare Equipment:
- Preheat the oven to 375°F (190°C) and grease the Madeleine pan with butter or non-stick spray.
Mix Batter:
- Whisk eggs and sugar until pale and frothy. Add vanilla, sifted flour, baking powder, and salt. Gently fold in melted butter and heavy cream until the batter is smooth.
Rest the Batter:
- Let the batter rest in the refrigerator for 20–30 minutes to enhance texture and flavor.
Fill Molds:
- Spoon or pipe batter into the Madeleine pan, filling each mold about ¾ full.
Bake:
- Bake for 8–10 minutes or until edges are golden and centers puffed with the signature hump.
Cool and Serve:
- Remove Madeleines from the pan, cool on a wire rack, and dust with powdered sugar before serving.
Notes
- Let the batter rest for 20–30 minutes to achieve the signature hump.
- Use room-temperature ingredients for the best consistency.
- Bake at a properly preheated oven (375°F/190°C) for even rising.