Madeleine Cookies Recipe Using Cream: Simple and Delicious (Makes 12-18)

Introduction to Madeleine Cookies

Madeleine cookies are small, shell-shaped sponge cakes with a delicate, melt-in-your-mouth texture. Their signature hump and buttery flavor make them a beloved treat. This madeleine cookies recipe using cream elevates the classic by adding a touch of richness and extra tenderness. Pound cakes, while different, share a similar tenderness. Perfect for afternoon tea or a sweet ending to any meal, these little cakes are surprisingly simple to make. From the moment they emerge from the oven, golden brown and fragrant, you’ll understand their enduring appeal. Get ready to experience the joy of baking these elegant treats in your own kitchen.

Why this Madeleine Cookies Recipe Using Cream is Special

Cream isn’t a traditional ingredient in madeleines. Adding it to this madeleine cookies recipe using cream creates a luxurious texture and enhances the buttery flavor, making these cookies truly special. They’ll be softer, moister, and even more irresistible than classic madeleines. You’ll love the difference!

Ingredients

• ½ cup (113g) unsalted butter, melted and cooled
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ¼ cups (150g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (60ml) heavy cream

Ingredient Substitutions

All-purpose flour can be replaced with a gluten-free blend 1:1. For dairy-free madeleines, substitute the heavy cream with full-fat coconut milk and use melted coconut oil instead of butter. Looking for other baking substitutions? Check out this article on using kefir instead of yogurt. Results may vary slightly.

Equipment Needed

• Madeleine pan: This special pan gives the cookies their distinctive shell shape. Don’t skip it!
• Whisk
• Mixing bowls (medium and large)
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Small saucepan (for melting butter)

Making the Madeleine Cookies Recipe Using Cream

These delicate cookies are easier to make than you might think! Just follow these simple steps.

Preparing the Batter

1. In a medium bowl, whisk together the melted and cooled butter and granulated sugar until combined. Whisking incorporates air into the mixture, which helps create a light and airy batter.
2. Add the eggs one at a time, whisking well after each addition. Be sure to fully incorporate each egg before adding the next. The eggs provide structure and richness. Stir in the vanilla extract. The vanilla enhances the overall flavor profile of the cookies.
3. In a separate large bowl, whisk together the flour, baking powder, and salt. Whisking the dry ingredients ensures they are evenly distributed and helps prevent clumping when added to the wet ingredients.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. The goal is to achieve a smooth batter without overworking it.
5. Gently fold in the heavy cream until the batter is smooth and homogenous. Folding is a gentle mixing technique that minimizes gluten development. A few small lumps are okay, but avoid vigorous mixing. The cream adds moisture and richness to the madeleines, making them extra tender.

Chilling the Batter

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This chilling period is essential for developing the madeleines’ signature hump and delicate texture. The cold batter reacts with the hot pan, creating a burst of steam that gives them their lift. During chilling, the gluten in the batter relaxes, leading to a more tender crumb. The butter also solidifies, which contributes to the formation of the characteristic hump during baking. The chilling process is crucial for the unique texture and appearance of madeleines.

Baking the Madeleines

1. Preheat your oven to 400°F (200°C). While the oven preheats, generously grease and flour your madeleine pan. A thorough greasing and flouring prevents sticking and ensures the madeleines release cleanly from the pan. For best results, use a non-stick baking spray specifically designed for baking, followed by a light dusting of flour.
2. Fill each madeleine mold about ¾ full with the chilled batter. Don’t overfill, as they will expand during baking. Overfilling will cause the batter to spill over and result in misshapen cookies.
3. Bake for 10-12 minutes, or until the edges are golden brown and the center springs back lightly when touched. The characteristic hump should be prominent. Oven temperatures can vary, so it’s essential to keep a close eye on the madeleines as they bake. If the edges are browning too quickly, you can loosely tent the pan with aluminum foil.
4. Remove the pan from the oven and let the madeleines cool in the pan for a few minutes. This allows them to firm up slightly, making them easier to remove without breaking. Then, gently invert the pan onto a wire rack to cool completely. Cooling on a wire rack prevents the bottoms from becoming soggy.

Tips and Variations

A few simple tips and creative variations can elevate your madeleines from delicious to extraordinary!

Tips for Perfect Madeleines

• Cold Batter is Key: Ensure your batter is thoroughly chilled. This is crucial for the hump to form correctly. A properly chilled batter will have a thicker consistency.
• Grease and Flour Generously: Don’t be shy with the butter or baking spray and flour. This will prevent the madeleines from sticking to the pan. Make sure to get into all the crevices of the mold.
• Fill ¾ Full: Overfilling will result in misshapen cookies. Underfilling will lead to small, flat madeleines. The ideal fill level allows for proper expansion during baking.
• Don’t Overbake: Keep a close eye on them toward the end of baking. Overbaked madeleines will be dry. Start checking for doneness around the 10-minute mark.
• Pan Choice Matters: While metal madeleine pans are traditional, silicone pans can also be used. However, metal pans generally produce crispier edges. If using silicone, adjust baking time as needed.

Flavor Variations

• Citrus Burst: Add the zest of one lemon or orange to the batter for a bright, citrusy flavor. Finely grate the zest to avoid any bitter pith. For a more intense citrus flavor, add 1-2 teaspoons of lemon or orange extract along with the zest.
• Nutty Delight: Incorporate ½ teaspoon of almond extract along with the vanilla extract for a nutty twist. You can also add a tablespoon of almond flour to the dry ingredients for a more pronounced almond flavor.
• Chocolate Indulgence: Fold in ½ cup of mini chocolate chips to the batter for a decadent treat. Dark chocolate chips, white chocolate chips, or even chopped nuts can be used.
• Sweet Dusting: Once cooled, dust the madeleines with powdered sugar for an elegant touch. You can also drizzle melted chocolate or a simple glaze over the cookies.
• Spice it Up: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic flavor. A combination of spices like cinnamon, nutmeg, and ginger can create a delicious holiday-inspired madeleine. Get creative and experiment with your favorite spices! Start with small amounts and adjust to taste.

FAQ

Here are answers to some frequently asked questions about madeleines.

Serving and Storing

These delicate madeleines are best enjoyed fresh out of the oven, but they’re still delightful for a few days after baking. Serve them warm or at room temperature with a cup of tea or coffee for a perfect afternoon treat. They also make a lovely light dessert after any meal.

Store leftover madeleines in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer-safe container or bag for up to 2 months. Thaw them at room temperature before serving. Enjoy!

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