Madeline Cookies Recipe Using Cream
Madelines are French butter cookies often called cakes due to their light and spongy texture. This recipe uses cream to enhance the flavor and moisture of the cookies, making them even more indulgent. The cookies are small, golden, and have a characteristic hump on one side. They are quick to make and bake in about 7-8 minutes.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 6 tbsp melted unsalted butter
- 1 tsp vanilla extract optional
- 1/2 tsp lemon zest optional
Instructions
- Preheat the oven to 375°F (190°C). Grease a madeleine pan with melted butter and dust with flour.
- In a bowl, whisk the eggs and sugar until pale and fluffy.
- Gently fold in the dry ingredients, heavy cream, and melted butter. Add vanilla extract and lemon zest.
- Chill the batter for at least 1 hour.
- Fill the molds about three-quarters full with batter.
- Bake for 10-12 minutes until golden brown and springy to the touch.
- Let cool for a few minutes before turning out onto a wire rack.
Notes
- Chilling the batter for at least 1 hour ensures the characteristic hump on the madeline.
- For a richer taste, add optional flavorings like vanilla and lemon zest.
- Serve warm or within 30 minutes of baking for the best texture.