LEMON THYME MADELEINES

 

May 9, 2015

SHARE:

The Madeleine aficionado looks for the famous hump, crunchy shell and a moist center. This recipe reveals the secrets to creating a perfect madeleine with lots of lemon and thyme -- a cookie that you'll want to dunk in tea or milk. For an excellent discussion and tutorial on this process, please see Joe Pastry.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 24 madeleines

Print Recipe

Grams

Ounces

Volume

  • 43 grams finely ground bread crumbs to dust the mold
  • 127 grams unsalted butter, melted and cooled, but still fluid
  • 150 grams (3 large) eggs, at room temperature or slightly warmed
  • 14 grams (1 large) egg yolk
  • 120 grams golden caster sugar or white granulated sugar
  • pinch salt
  • 173 grams all-purpose bleached flour
  • tablespoon grated lemon zest
  • 1/2 teaspoon lemon oil (optional)
  • 1 tablespoon fresh thyme, leaves only, roughly chopped
  •  
  •  
  • 1.5 ounces finely ground bread crumbs to dust the mold
  • 4.50 ounces unsalted butter, melted and cooled, but still fluid
  • 1.75 ounces (3 large) eggs, at room temperature or slightly warmed
  • .5 ounce (1 large) egg yolk
  • 4.25 ounces golden caster sugar or white granulated sugar
  • pinch salt
  • 6.10 ounces all-purpose bleached flour
  • tablespoon grated lemon zest
  • 1/2 teaspoon lemon oil (optional)
  • 1 tablespoon fresh thyme, leaves only, roughly chopped
  • 1 cup finely ground bread crumbs to dust the mold
  • 1 stick unsalted butter, melted and cooled, but still fluid
  • 3 large eggs, at room temperature or slightly warmed
  • 1 large egg yolk
  • 2/3 cup golden caster sugar or white granulated sugar
  • pinch salt
  • 1 1/2 cups all-purpose bleached flour
  • tablespoon grated lemon zest
  • 1/2 teaspoon lemon oil (optional)
  • 1 tablespoon fresh thyme, leaves only, roughly chopped

Instructions

MISE EN PLACE FOR THE MADELEINES

  • Preheat the oven to 425 degrees.
  • Using softened butter, either with your finger or a brush, thoroughly spread it into the molds and dust them with finely ground bread crumbs.
  • Place you madeleine mold(s) in the fridge.
  • Sift the flour and baking powder into a bowl and set aside.
  • Zest the lemon and prepare the thyme leaves, and set aside. Cover in plastic wrap to prevent them from drying out.
  • Crack the eggs into a bowl of a stand mixer.
  • Measure the sugar and salt into another bowl. Resist the urge to combine the egg and sugar prematurely because the sugar will cause the egg to coagulate.
  • Melt butter gently. Cool it, keeping it liquid.

Beautiful thyme leaves.
Beautiful thyme leaves.

Fragrant lemon zest and thyme leaves.
Fragrant lemon zest and thyme leaves.

MAKE THE MADELEINE BATTER

  • Add the sugar to the eggs and beat on high speed with a paddle until the eggs are pale in color, and very, very thick—about 5-10 minutes.
  • Sift and fold the flour and baking powder with a Flat Whisk until almost incorporated.
  • Add thyme and lemon.

Flour folded into the beaten whole eggs.
Flour folded into the beaten whole eggs.

The madeleine batter with lemon and thyme.
The madeleine batter with lemon and thyme.

  • Gradually add in the cooled butter

Cooled butter added to the madeleine batter (not so gradually).
Cooled butter added to the madeleine batter (not so gradually).

  • If you don't want the classic hump, bake the madeleines immediately. If you want the hump, chill the batter in the fridge for an hour or so.
  • When you are ready to bake, fill the cold mold ¾ full and resist the urge to fill completely.
  • Note on filling the mold: Only fill the mold ¾ full and resist the urge to add more batter.

Madeleine batter filled to half.
Madeleine batter filled to half.

  • The high heat in the oven will cause the batter to expand and fill up the mold.

When you over fill the molds, the madeleines grown beyond the cup.
When you over fill the molds, the madeleines grown beyond the cup.

  • Bake for 8-10 minutes in a 425ºF degree oven, until the tops are brown and they spring back when pressed lightly.
  • Unmold immediately.

Freshly unmolded Lemon Thyme Madeleines
Freshly unmolded Lemon Thyme Madeleines

Thyme to eat them! Lemon Thyme Madeleines, The Finer Cookie.
Thyme to eat them! Lemon Thyme Madeleines, The Finer Cookie.

TAGS:  lemon   thyme   madeleines       LABELS: Savoury  Citrus 

Leave a Comment

Your Email Address will not be published

LEMON THYME MADELEINES

Makes 24 madeleines

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View

The best artisanal homemade gourmet cookies are now online

Sweeten up your inbox!

Sign up to our newsletter and enter to win
a monthly draw for ONE DOZEN COOKIES FREE. Some conditions apply.

Choose your content