Lemon Thyme Madeleines with Lemon Vodka Syrup Recipe

Name: Lemon Thyme Madeleines with Lemon Vodka Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour (not self-rising); 1 teaspoon baking powder; 1/2 teaspoon salt; 3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large lemons); 1 1/2 tablespoons finely chopped fresh thyme leaves; 2 sticks (1 cup) unsalted butter, softened; 2 teaspoons fresh lemon juice; 2 cups sugar; 6 large eggs; 1/4 cup water; 1/4 cup sugar; 1/4 cup lemon vodka; 1/4 cup fresh lemon juice; 2 teaspoons finely chopped fresh thyme leaves

Servings: persons

2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large lemons)
1 1/2 tablespoons finely chopped fresh thyme leaves
2 sticks (1 cup) unsalted butter, softened
2 teaspoons fresh lemon juice
2 cups sugar
6 large eggs
1/4 cup water
1/4 cup sugar
1/4 cup lemon vodka
1/4 cup fresh lemon juice
2 teaspoons finely chopped fresh thyme leaves

1
Preheat oven to 325F.
2
and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour.
3
In a bowl whisk together flour, baking powder, salt, zest, and thyme.
4
In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy.
5
Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.
6
Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl.
7
(This will eliminate any air pockets and ensure that molds are not overfilled.)
8
Wipe excess batter from edges of pan.
9
Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden.
10
Loosen edges and transfer madeleines to a rack set over a baking dish.
11
Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner.
12
While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.
13
Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm.

1295

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cake flour (not self-rising), 1 teaspoon baking powder, 1/2 teaspoon salt, 3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large lemons), and more.

Yes, Lemon Thyme Madeleines with Lemon Vodka Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Thyme Madeleines with Lemon Vodka Syrup

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