Lemon and thyme madeleines with lemon glaze
Perfect, small and delicate, Rachel's herb-scented Madeleines, a traditional French treat, can be served as part of an outdoor, summer time afternoon tea!
Ingredients
- 130g of unsalted butter , preferably French
- 3 large eggs
- 1 large egg yolk
- 120g of golden caster sugar
- 1 pinch of salt
- 175g of plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 unwaxed lemon , zest
- 1 tbsp of thyme leaves
- 150g of icing sugar
- 1 tbsp of lemon juice
Method
1
Melt the butter in a medium saucepan over a medium heat until it is nutty and brown but not burnt. Remove from the heat to cool
2
Using a pastry brush, generously use some of the cooling butter to grease your madeleine pan. If you don’t have one you can use a shallow muffin tin. If you only have one 12 hole pan, you can cook your madeleines in two batches, washing it out and rapidly cooling before greasing again under a cold tap. Dust with flour and tap out the excess. Leave to chill and harden in the fridge
3
To make the batter, in an electric mixer whisk together the sugar, salt and eggs for about five minutes until the mixture is frothy and has started to thicken. Fold in the flour, baking powder, lemon zest and thyme leaves
4
Then, gradually drizzle and fold in the remainder of the melted butter, remembering to leave a little bit back to grease the next pan if you are only using one madeleine pan for two batches. Cover and chill for about an hour and a half
5
During the last half an hour of chilling, pre-heat the oven to 220°C/gas mark 7. Remove the batter from the fridge, and using a teaspoon or a piping bag fill each hole 3/4 full with batter. Don’t smooth this over, we want to encourage the characteristic little bumps forming while cooking
6
Bake for about 8-10 minutes, until the madelienes are golden brown and the sponge feels cooked when gently pressed on top with the tip of your finger. Turn out of the pan onto a cooling rack and allow to cool
7
Meanwhile, blend the lemon juice and icing sugar to make a glaze. When the madeleines are cool, paint both sides generously with the glaze using a clean pastry brush and allow to set on a cooling wrack or parchment paper. Store in an air tight container
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Lemon and thyme madeleines with lemon glaze
