Madeline Cookies Recipe Using Cream
These delicate, shell-shaped madeleines are enhanced with rich cream, making them even more soft and flavorful.
Equipment
- Madeleine Pan
- Mixing Bowls
- Whisk
Ingredients
Batter
- 3 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup heavy cream
- powdered sugar for dusting
Instructions
- In a mixing bowl, whisk together eggs and sugar until pale and fluffy.
- Add vanilla extract, lemon zest, and salt, and mix until combined.
- Gently fold in the flour until just incorporated.
- Stir in the melted butter, followed by the heavy cream, ensuring the batter remains airy.
- Cover and refrigerate the batter for at least 1 hour.
- Preheat oven to 375°F (190°C). Grease and flour the madeleine pan.
- Spoon batter into the molds, filling each about 3/4 full.
- Bake for 10-12 minutes, or until golden brown.
- Let cool slightly, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
For extra flavor, dip the cooled madeleines in melted chocolate.