Madeleine Cookies with Cream
Recipes Guide
Madeleine cookies with cream are a delightful French dessert featuring light, shell-shaped sponge cakes filled with luscious whipped cream. Made from simple ingredients like flour, butter, eggs, and heavy cream, these treats are baked until golden and then filled with smooth cream for an indulgent bite. Perfect for tea time, dessert, or special occasions!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
chilling time 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Snack
Cuisine French
Servings 24 madeleines
Calories 140 kcal
- 1 cup 125g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup 100g granulated sugar
- 1 teaspoon vanilla extract
- ½ cup 120ml heavy cream
- ¼ cup 60g unsalted butter, melted and cooled
- 1 teaspoon lemon zest optional
- Powdered sugar for dusting optional
- For the Cream Filling optional:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy. Add vanilla extract and cream, mixing until combined.
Gently fold the dry ingredients into the wet mixture using a spatula. Drizzle in the melted butter and fold until smooth.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight). This helps create the signature madeleine hump.
Preheat the oven to 375°F (190°C). Grease and flour the madeleine pan. Fill each mold ¾ full with batter. Bake for 10–12 minutes until golden brown and springy.
Cool madeleines on a wire rack. If filling, whip the cream with powdered sugar and vanilla until stiff peaks form. Pipe cream into the base of each madeleine.
Additional Tips:
- Ensure all ingredients are at room temperature for even mixing.
- Don’t skip chilling the batter; it’s key for achieving the hump.
- Store madeleines in an airtight container for up to 2 days, or freeze for longer storage.