INGREDIENTS

INSTRUCTIONS

FOR MADELEINES
FOR LEMON SYRUP
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.

A Message from our Provider:

“You think life is full of surprises? Wait till you die!”