Print

The Best Madeleine Cookies Recipe Using Cream Recipe

The Best Madeleine Cookies Recipe Using Cream Recipe
Print Recipe

★★★★★

4.8 from 11 reviews

Experience the classic French Madeleine cookie in its most tender form with this recipe using heavy cream. The cream creates a rich, velvety texture complemented by a delicate balance of vanilla and optional lemon zest, resulting in buttery, light, and airy cookies with a perfect hump.

Ingredients

Scale

Dry Ingredients:

  • 1 cup all-purpose flour (125g), sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 2 large eggs, at room temperature
  • 2/3 cup granulated sugar (135g)
  • 1/4 cup heavy cream (60ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, from 1 lemon)
  • 1/2 cup unsalted butter (115g), melted and slightly cooled

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Generously grease a 12-cavity Madeleine pan with butter and dust with flour, tapping out any excess. This step ensures an easy release and contributes to the signature hump by providing a hot, well-prepared pan.
  2. Combine Dry Ingredients: In a medium bowl, sift together 1 cup of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until lump-free. Double sifting is recommended for an ultra-fine texture, ensuring even rising and a light crumb.
  3. Beat Wet Ingredients: Using a hand mixer on medium-high speed, beat 2 large room-temperature eggs with 2/3 cup granulated sugar for 3 to 4 minutes until the mixture is pale, thick, and doubled in volume. It should form ribbons when the beaters are lifted. Then slowly add 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest, mixing until fully combined.
  4. Fold Dry into Wet: Gradually fold the dry flour mixture into the wet ingredients in three additions using a rubber spatula, gently preserving the air for a fluffy texture. Slowly pour in 1/2 cup melted butter in a steady stream, folding until just combined. The batter should be glossy, thick, and aromatic. Be careful not to overmix to maintain the rise of the cookies.
  5. Fill Molds and Bake: Spoon about 1 tablespoon of batter into each prepped Madeleine cavity, filling about three-quarters full. For precision and speed, use a piping bag. Bake for 8–10 minutes until edges are golden and centers spring back when pressed. The oven and kitchen will fill with a rich, buttery aroma. Cool the cookies in the pan for 2 minutes before transferring them to a wire rack.
  6. Cool and Release: Gently tap the pan to release the Madeleines or use a butter knife to loosen edges. Allow them to cool completely on a wire rack to maintain crispness and avoid soggy bottoms. Proper cooling ensures the ideal light, slightly crisp texture.

Notes

  • For dairy-free options, substitute heavy cream with coconut cream and use a suitable gluten-free flour blend for flour substitution.
  • Sift flour twice to ensure a lump-free batter and achieve the perfect delicate texture.
  • Use European-style butter for a richer flavor and organic, free-range eggs for better color and taste.
  • Rest batter overnight in the refrigerator to improve texture and flavor depth.
  • If no hump forms on the cookies, ensure the oven is fully preheated and avoid overmixing the batter.
  • Using a piping bag can save 2-3 minutes during mold filling and improve uniformity.
  • Cooling on a wire rack prevents soggy bottoms and keeps cookies crisp.

Nutrition

Keywords: Madeleine Cookies, Cream Recipe, French Cookies, Buttery Madeleines, Light and Airy Cookies, Vanilla, Lemon Zest, Tea Time Treat

Find it online: https://islawhite.com/the-best-madeleine-cookies-recipe-using-cream-recipe/