2tablespoonsunsalted buttersoftened, for preparing the pan
2tablespoonall purpose flour for preparing the pan
2large eggs
2/3granulated sugar
8tablespoonsone stick, or ½ cup unsalted butter, softened
1teaspoonlemon zest
1cupall purpose flour
¼teaspoonbaking powder
2teaspoonsfinely chopped fresh thyme leaves
Syrup Ingredients
2tablespoonswater
2tablespoonsgranulated sugar
2tablespoonsfresh lemon juice
2tablespoonslemon vodka
2teaspoonsfinely 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.