1. Why do I need to chill the Madeleine batter?

Chilling the batter is essential for achieving the signature Madeleine hump . Cold batter hitting a hot oven creates steam, which helps the batter rise quickly, forming the classic hump on top. It also ensures the cookies bake evenly with a soft, airy texture.

2. Can I substitute the heavy cream with something else?

While heavy cream is crucial for achieving the moist texture, you can substitute it with milk or a non-dairy cream alternative if necessary. However, the cookies may be slightly less rich and moist than when made with heavy cream.

3. How long do Madeleine cookies last?

To keep your Madeleine cookies fresh and moist, store them in an airtight container. They’ll last up to 3 days at room temperature or 7 days in the fridge . For longer storage, freeze them for up to 2 months .

4. Why aren't my Madeleines forming the classic hump?

If your Madeleine cookies aren’t forming a hump, it’s likely because the batter was too warm when it hit the oven, or the oven wasn’t preheated enough. Be sure to chill the batter for at least 1 hour and preheat your oven to 375°F (190°C) for the best results.

5. Can I add flavors like chocolate or berries to the batter?

Yes! You can experiment with flavor additions like finely chopped chocolate, dried fruit, or zest from other citrus fruits. Just be mindful not to overload the batter, as it can affect the texture and rise of the cookies.

Madeleine Cookies Using Cream – Buttery & Moist Delight 1

Name: How to Make Madeleine Cookies Using Cream for a Soft, Rich Texture
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup / 120g All-purpose Flour; 1 teaspoon Baking Powder; Pinch of Salt; 2 large Eggs; ½ cup / 100g Granulated Sugar; ¼ cup / 60ml Heavy Cream; ⅓ cup / 75g Unsalted Butter (melted and slightly cooled); 1 teaspoon Vanilla Extract; ½ teaspoon Lemon Zest (optional)

Ingredients

Scale

1 cup / 120g All-purpose Flour
1 teaspoon Baking Powder
Pinch of Salt
2 large Eggs
½ cup / 100g Granulated Sugar
¼ cup / 60ml Heavy Cream
⅓ cup / 75g Unsalted Butter (melted and slightly cooled)
1 teaspoon Vanilla Extract
½ teaspoon Lemon Zest (optional)

Instructions

Sift the dry ingredients (flour, baking powder, and salt) into a bowl.
Beat the eggs and sugar on medium-high speed for 3-4 minutes until thick and pale.
Fold in the heavy cream, melted butter, vanilla extract, and lemon zest.
Gently fold in the dry ingredients, being careful not to overmix.
Refrigerate the batter for at least 1 hour (overnight for best results).
Preheat the oven to 375°F (190°C) and prepare the Madeleine pan with butter and flour.
Fill each Madeleine mold about ¾ full and bake for 10-12 minutes, or until golden brown with a springy center.
Allow to cool in the pan for 2 minutes, then transfer to a wire rack.

Notes

Make sure to chill the batter for the classic Madeleine hump. This step is key to achieving the signature rise and texture.

Author: EVA
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 45mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Madeleine, cookies, cream, French pastry, buttery, moist, hump