Lemon Thyme Madeleines
Ingredients
- 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
Instructions
- 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.
Notes
Makes approximately 2 dozen 3” long madeleines