Lemon Thyme Madeleines

Madeleines, a small sponge cake featuring a distinctive shell-like shape, originate all the way back to 18thcentury France. These Lemon Thyme Madeleines are our take on this age-old treat. Their light, airy texture and buttery flavour make them a beloved treat all around the world.

The Madeleine Pan was carefully crafted for this very purpose and comes equipped with small, scallop-shaped molds perfect for preparing madeleines. This piece of bakeware ensures superior heat retention for an even bake, preventing scorching. Our Madeleine Pan simplifies this French staple and can be used to experiment with a number of variations of madeleine recipes.

Ideal for tea parties or a sweet snack, our Lemon Thyme Madeleines recipe is sure to be a hit. This recipe takes just over one hour to prepare and serve a total of 48 delicious lemon thyme madeleines. Here are all the ingredients you need and steps to follow before making this recipe. Adjust the portions accordingly for yields and enjoy!

Preheat oven to 325 (163C). Generously grease the madeleine pan with butter and flour, knocking out excess flour.

In a bowl whisk together flour, baking powder, salt, zest, and thyme.

In another bowl with an electric mixer, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.

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. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan.

Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a cooling rack set over a baking tray. Bake more madeleines in the pan, cleaned, buttered, and floured, with remaining batter in same manner.

For the Lemon Syrup

While first batch of madeleines are baking, in a small saucepan bring water, sugar, lemon juice and half of the thyme leaves to a boil, stirring, and remove from heat.

Brush warm madeleines with some of hot syrup, sprinkle with fresh thyme. Repeat with remaining madeleines as they are baked, keeping syrup warm.