Madeleine Cookies Using Cream
These delicate, shell-shaped French treats are elevated with the addition of heavy cream, resulting in a moist, tender crumb that stays fresh longer. Perfect with a cup of tea or coffee!
Equipment
- Madeleine Pan
Ingredients
Madeleine Batter
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter melted and cooled
- 0.25 cup heavy cream
- 2 large eggs room temperature
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a madeleine pan with melted butter and lightly dust with flour, or use non-stick spray.
- Sift together flour, baking powder, and salt in a bowl.
- Whisk eggs and sugar in a separate bowl until pale and frothy to incorporate air.
- Stir in vanilla extract and heavy cream until well combined.
- Gradually fold in dry ingredients, taking care not to overmix.
- Gently fold in the melted butter until the batter is smooth.
- Cover and refrigerate the batter for at least 1 hour to help form the classic madeleine hump.
- Spoon batter into madeleine molds, filling each about ¾ full.
- Bake for 10–12 minutes, or until golden and springy. Cool briefly in the pan, then transfer to a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
Use room temperature ingredients for better mixing. Chill batter for the signature hump. Avoid overmixing to keep the texture light and airy.