Print

Madeline Cookies Using Cream

Print Recipe

Delightful French pastries with a rich, tender texture due to the addition of heavy cream. Perfectly paired with tea or coffee.

Ingredients

Scale
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (melted and slightly cooled)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest (optional)
  • ¼ teaspoon almond extract (optional)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a Madeline mold pan.
  2. In a large bowl, beat the eggs and sugar together for 3-5 minutes until pale, thick, and fluffy.
  3. Slowly whisk in the heavy cream and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Fold the dry mixture into the wet mixture gently to combine.
  6. Drizzle in the melted butter while folding the batter.
  7. Refrigerate the batter for at least 30 minutes.
  8. Spoon the batter into the Madeline mold, filling each cavity about ¾ full.
  9. Bake for 10-12 minutes until golden brown and springy to touch.
  10. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely and dust with powdered sugar before serving.

Notes

For variations, consider adding lemon zest or almond extract. These cookies can also be frozen for up to 3 months.

Nutrition

Find it online: https://www.helthrecipe.com/madeline-cookies-recipe-using-cream-5-easy-steps-for-a-buttery-delight/