Madeleines with a lemon and thyme drizzle

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put the eggs and sugar in a large mixing bowl or stand mixer and whisk/beat for 5 minutes or until very thick and mousse-like. Whisk in the lemon zest.
2. In a separate mixing bowl, mix the flour, cornflour and baking powder then, using a large metal spoon, gently fold into the egg mixture followed by 100g of the melted butter. Rest the batter for 15 minutes in the fridge.
3. Meanwhile, brush the madeleine trays with the remaining melted butter, then set aside for a minute or two until the butter sets a little. Sprinkle each mould with a little flour and shake to coat and remove any excess.
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4. Pipe or spoon 2 tablespoons of the madeleine batter into each mould (don’t fill more than three-quarters full); you’ll have enough mixture for 18 madeleines in total so you may need to bake in batches depending on the size of your tin(s). Bake for 10-12 minutes until puffed up, slightly peaked in the centre and richly golden. Cool in the tin for 1 minute, then carefully remove, transfer to a wire rack and leave to cool completely.
5. Mix the icing sugar with a few drops of lemon juice, then drizzle over the madeleines and sprinkle with fresh thyme leaves/fennel pollen to serve.