Madeleine Cookies Recipe Using Cream
This Madeleine Cookies Recipe Usig Ceam to create soft, moist and buttery delectable cookie-shaped cakes with a soft crumb. The addition of cream adds a richness and flavour, making this baked French delicacy even more delicious and can be enjoyed as a dessert with tea or coffee
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream (instead of butter)
- 1 tbsp vanilla extract
- ½ tbsp baking powder
- ¼ tbsp salt to taste
- Zest of one lemon (optional)
Instructions
- In a bowl, whisk together 1 cup of flour, 1/2 teaspoon of baking powder, and a pinch of salt. Set this aside.
- Then in a large mixing bowl, beat 2 large eggs, and 1/2 cup of granulated sugar together by hand or using a stand mixer on high speed until the mixture is thick, pale, and ribbon-like (about 5 minutes).
- Add 1 teaspoon vanilla extract and the zest of 1 lemon (optional) to enhance the flavor.
- Slowly add 1/4 cup of heavy cream and 1/2 cup of melted unsalted butter (cooled slightly) to the egg mixture until well combined.
- Cover the bowl and refrigerate the batter for at least 30 minutes to achieve classic madeleine humps.
- Pour the batter into the prepared madeleine pans, filling each mold about 3/4 full.
- Bake for 10-12 minutes or until the madeleines are golden around the edges and spring back when lightly touched.
- Let cool in the pans for a few minutes, then gently remove and place on a wire rack to cool completely. If you like, sprinkle with powdered sugar before serving.