Madeleine Cookies with Cream
Soft, buttery madeleine cookies with a delicate texture, enhanced with cream for extra richness.
Equipment
- Madeleine Pan
- Mixing Bowls
- Whisk
Ingredients
Main Ingredients
- 1/2 cup heavy cream room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 375°F (190°C) and grease a madeleine pan.
- In a mixing bowl, whisk eggs and sugar until pale and fluffy.
- Add vanilla extract and heavy cream, whisking until smooth.
- In a separate bowl, combine flour, baking powder, and salt.
- Gently fold dry ingredients into the wet mixture.
- Slowly mix in melted butter until fully incorporated.
- Fill madeleine molds with batter, about 3/4 full.
- Bake for 10-12 minutes or until golden brown.
- Let cool for a few minutes before dusting with powdered sugar.
Notes
For the classic madeleine shape, chill the batter for 30 minutes before baking.