Lemon Thyme Madeleines With Lemon Vodka Syrup

CATEGORY	CUISINE	TAG	YIELD
Eggs		January 199	1	Servings

INGREDIENTS

2	c	Cake flour, not
		self-rising
1	t	Baking powder
1/2	t	Salt
3	T	Plus 1 teaspoon freshly
		grated lemon zest from
		about 7 large
		lemons
1 1/2	T	Finely chopped fresh thyme
		leaves
2		Sticks unsalted butter
		softened 1 cup
2	t	Fresh lemon juice
2	c	Sugar
6		Eggs
1/4	c	Water
1/4	c	Sugar
1/4	c	Lemon vodka
1/4	c	Fresh lemon juice
2	t	Finely chopped fresh thyme
		leaves

INSTRUCTIONS

Make madeleines:  Preheat oven to 325F. and generously butter and flour
a madeleine pan  (preferably non-stick), 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 rack set over a baking dish. Make more
madeleines in pan, cleaned,  buttered, and floured, with remaining
batter in same manner.  Make lemon syrup:  While first batch of
madeleines is baking, in a small saucepan bring  syrup ingredients to a
boil, stirring, and remove from heat.  Brush warm madeleines with some
of hot syrup and repeat with remaining  madeleines as they are baked,
keeping syrup warm.  Makes about 42 madeleines.  Gourmet January 1995
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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