Lemon Madeleines with Lemon and Thyme Sugar Topping
I was first introduced to French madeleines at a French restaurant downtown. They were soft, warm, cakey yet small. The perfect bite. I love how they are considered a cookie, but have the consistency of a mini cake.
I decided to make some lemon madeleines, as those have to be my ultimate favourite. I decided to up the ante by drizzling them with melted white chocolate and make my own lemon thyme sugar topping. Let me tell you, adding that lemon thyme sugar boosted the lemon flavour and took these madeleines from amazing to INSANE!
Run and grab some lemons because these madeleines are worth gossiping about over and over and over again!!!
Lemon Madeleines with Lemon and Thyme Sugar Topping
Yield: 20 madeleines
INGREDIENTS:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup sugar
Grated zest of 1 lemon
1/2 cup unsalted butter, melted and cooled to room temperature + an additional 3 tbsp of melted butter for greasing the pan
Lemon Thyme Sugar
1/4 cup sugar
1 sprig of thyme
Zest of 1/2 lemon, cut off in pieces with knife
1/2 cup melted white chocolate wafers, for drizzling
DIRECTIONS:
1. In the bowl of a stand mixer with the paddle attachment or a regular bowl with a handheld electric mixer, beat the eggs, sugar, and lemon zest for about 5 minutes until the batter is pale in colour and fluffy.
2. Gently mix in the dry ingredients just until incorporated making sure not to overmix.
3. Mix in the butter the same way making sure to mix just until incorporated.
4. Cover and refrigerate batter for at least 30 minutes, but batter can remain in fridge up to 3 days.
5. To prepare the pan, brush each cavity with melted butter, place in freezer for 5 minutes. Remove from freezer and repeat brushing each cavity with more melted butter. Leave in freezer until ready to bake.
6. Meanwhile, make the lemon thyme sugar. In a small food processor, place the sugar, lemon zest and thyme leaves. Grind until well mixed and the zest and thyme are in very small pieces. Set aside.
7. When ready to bake. Preheat oven to 400-degrees. Fill each cavity with 1 tbsp batter. Bake 10-12 minutes or until the madeleines are lightly golden brown. Remove from the pan and let cool completely on a wire rack. Repeat steps 5 and 7 until all the madeleines are baked.
8. Once fully cooled, drizzle with melted white chocolate (you can melt in microwave for 1 minute). Sprinkle the lemon thyme sugar on the melted chocolate. Enjoy!
** Madeleine recipe adapted from Ricardo
https://www.ricardocuisine.com/en/recipes/5394-lemon-madeleines
