Easy Madeleine Cookies with Heavy Cream for Moisture
Indulge in the delicate flavor of our Decadent Cream-Infused Madeleines - a treat that melts in your mouth!
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- Zest of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C). Grease and lightly dust a madeleine pan with flour.
- In a large bowl, beat the eggs and sugar together until the mixture becomes pale and thick.
- Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients in until just incorporated.
- Stir in the vanilla extract, heavy cream, and lemon zest. Gradually fold in the melted butter, ensuring a smooth batter.
- Spoon the batter into the prepared madeleine molds, filling each about 3/4 full.
- Bake for 10-12 minutes or until the edges turn golden and the center springs back when lightly touched.
- Remove from the oven and allow the cookies to cool in the pan for 2 minutes before transferring them to a wire rack.
- Dust with powdered sugar if desired before serving.
Notes
- Ensure your melted butter has completely cooled before mixing it into the batter to maintain a delicate, airy texture.
- Let the batter rest for about 20 minutes before baking to allow the flavors to meld and achieve an optimal rise.