Description
These delicate, buttery madeleine cookies take on an extra level of richness by incorporating cream cake into the batter. The result is a soft, moist, and indulgent treat with the perfect golden-brown dome. This recipe ensures a light, airy texture that melts in your mouth, making every bite irresistible.
Ingredients
- Unsalted Butter – ½ cup (115g)
- Granulated Sugar – ¾ cup (150g)
- Large Eggs – 3 (room temperature)
- All-Purpose Flour – 1 cup (125g)
- Baking Powder – 1 tsp
- Vanilla Extract – 1 tsp
- Salt – ¼ tsp
- Lemon Zest (Optional) – 1 tsp
- Cream Cake Crumbs – ½ cup (60g)
- Whole Milk – ¼ cup (60ml)
Instructions
-
Prepare the Batter:
- Melt the butter and let it cool slightly.
- In a bowl, whisk eggs and sugar until pale and fluffy.
- Sift in flour, baking powder, and salt, then gently fold into the egg mixture.
- Add vanilla extract and lemon zest for extra flavor.
-
Add the Cream Cake & Chill the Batter:
- Fold in cream cake crumbs for moisture and richness.
- Slowly mix in melted butter and milk until fully incorporated.
- Cover and refrigerate for at least 1 hour, preferably overnight.
-
Bake the Madeleines:
- Preheat oven to 375°F (190°C) and grease the madeleine mold.
- Fill each cavity ¾ full with batter.
- Bake for 10-12 minutes until golden brown with a domed center.
- Let rest for 2 minutes before transferring to a wire rack.
Notes
- Chilling the batter helps create the signature madeleine hump.
- For extra flavor, try browned butter or almond extract.
- Store in an airtight container for up to 3 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg