Lemon Thyme Madeleines

Lemon Thyme Madeleines


  • Cookie Ingredients
  • 2 tablespoons unsalted butter softened, for preparing the pan
  • 2 tablespoon all purpose flour for preparing the pan
  • 2 large eggs
  • 2/3 granulated sugar
  • 8 tablespoons one stick, or ½ cup unsalted butter, softened
  • 1 teaspoon lemon zest
  • 1 cup all purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoons finely chopped fresh thyme leaves
  • Syrup Ingredients
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon vodka
  • 2 teaspoons finely chopped fresh thyme leaves


  • Preheat oven to 375 degrees Fahrenheit.
  • Using a pastry brush, spread 1 tablespoon of the butter into each of the madeleine molds. Sprinkle molds with 1 tablespoon flour, shake to coat each indentation, and knock out the excess.
  • In the bowl of an electric mixer, using the paddle attachment, mix the eggs and granulated sugar on medium-high speed until the mixture turns pale – about 1 minute.
  • Add the softened butter and lemon zest, and blend well.
  • In a small bowl, whisk together the flour, baking powder, and thyme leaves. Slowly add to the mixture in the mixer on low speed.
  • Using a small ice cream scoop (about 1 tablespoon), fill each madeleine mold – do not spread.
  • Bake for 15-17 minutes, or until the madeleines are light brown. Allow to cool down for a few minutes before removing from pan.
  • Wash and dry madeleine pan. Butter and flour with the remaining 1 tablespoon of butter and 1 tablespoon of flour.
  • Bake remaining dozen madeleines as stated above.
  • In a small saucepan, combine all syrup ingredients, and bring to a boil, stirring until the sugar dissolves. Remove from heat and allow to cool.
  • When ready to serve, using a pastry brush, brush each madeleine with syrup on both sides. Serve immediately.


Makes approximately 2 dozen 3” long madeleines