How to Make Perfect Madeleine Cookies with Cream – Easy & Delicious
Learn how to make soft, buttery madeleine cookies with cream! This easy madeline cookies recipe using cream creates rich, delicate French treats.
Ingredients
Dry Ingredients:
- 1 cup 120g all-purpose flour – Provides structure while keeping the cookies light.
- ½ teaspoon baking powder – Helps create the signature airy fluffy texture.
- ¼ teaspoon salt – Enhances the overall flavor and balances sweetness.
Wet Ingredients:
- 2 large eggs room temperature – Whisking them properly creates a light, sponge-like texture.
- ½ cup 100g granulated sugar – Sweetens the batter while adding slight crispness to the edges.
- 1 teaspoon vanilla extract – Infuses warmth and depth into every bite.
- 1 teaspoon lemon zest optional – Adds a fresh, citrusy note to complement the richness.
- ⅓ cup 80ml heavy cream – The secret to extra moist, melt-in-your-mouth madeleines.
- ¼ cup 60g unsalted butter, melted and slightly cooled – Adds a rich, buttery flavor.
Instructions
Make the Batter
- Whisk the eggs and sugar – In a large mixing bowl, use a whisk or electric mixer to beat the eggs and granulated sugar for about 3-4 minutes. You want the mixture to become pale, thick, and slightly foamy. This helps incorporate air into the batter, which is key to achieving that airy texture.
- Add flavorings – Stir in the vanilla extract and, if you like a burst of freshness, the lemon zest. These ingredients will enhance the cookies’ flavor profile and give them a subtle yet delightful aroma.
- Sift and combine dry ingredients – In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sifting the dry ingredients ensures there are no lumps, and it helps the batter rise evenly.
- Mix the dry and wet ingredients – Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix—just fold until the ingredients are combined. The batter should be slightly thick but smooth.
- Add butter and cream – Gently fold in the melted butter and heavy cream. These ingredients will give the madeleines their moist, melt-in-your-mouth texture, so be sure they’re fully incorporated but not overworked.
Let the Batter Rest
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This resting period helps the batter firm up, and the flavors will develop further, giving you that perfect, tender crumb once baked.
Prepare the Madeleine Pan
- Preheat your oven to 375°F (190°C).
- Lightly grease your madeleine pan with butter or non-stick spray to prevent the cookies from sticking.
- For an extra touch, you can lightly dust the pan with flour, tapping out any excess. This helps the madeleines develop a lovely, crispy edge.
Bake the Madeleines
- Fill the molds – Spoon about 1 tablespoon of batter into each mold, filling them about ¾ full. The batter will spread as it bakes, so leave a little room at the top.
- Bake for 10–12 minutes – The madeleines should be golden brown around the edges, and when you lightly press the centers, they should spring back. This means they’re perfectly baked!
- Cool and finish – Let the madeleines cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Once cooled, dust them lightly with powdered sugar for a classic, elegant finish.