I often add either lemon thyme or lemon zest and thyme to baked goods such as tea cakes and every day lemon bars. Here’s my favorite special-event cookie, Lemon Thyme Madeleines with Lemon Vodka Syrup from an old (1990s) issue of Epicure.
Servings: 42 madeleinesPrep Time: 25 min Cook Time: 25 min/batch
2 cups plain cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon freshly grated lemon zest (you’ll need 6-8 large lemons)
1 1/2 tablespoons finely chopped fresh thyme leaves
1 cup (2 sticks) unsalted butter, softened
2 teaspoons fresh lemon juice
2 cups sugar
6 large eggs
For Lemon Syrup
1/4 cup water
1/4 cup sugar
1/4 cup lemon vodka (I make my own. Note: This is NOT the same as Lemoncello)
1/4 cup fresh lemon juice
2 teaspoons finely chopped fresh thyme leaves
Preheat oven to 325°F. Generously butter and lightly flour madeleine tins, tapping out excess flour.
In a bowl, whisk together flour, baking powder, salt, lemon zest, and thyme.
In mixer’s bowl, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add flour mixture, beating until just combined.
Spoon batter into prepared madeleine molds. Use spatula to smooth surfaces, returning excess batter to bowl.
Bake madeleines in middle of oven 20 to 25 minutes, or until edges are lightly browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a sheet pan.
Cool madeleine pans, clean, and butter and flour again. Fill with remaining batter,
Prepare syrup while first batch of madeleines is baking. In a small saucepan bring syrup ingredients to a boil, stirring. Remove from heat when syrup is formed.
Lightly brush warm madeleines with warm syrup. Keep syrup warm and repeat with remaining madeleines as they are baked.
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