Madeleines with a lemon and thyme drizzle
- November 2018
- Makes 18
- Hands-on time 30 min, oven time 10-12 min
These light and elegant homemade madeleines are drizzled in a citrusy lemon and thyme icing. Serve with coffee or afternoon tea as your ‘something sweet’.
Or, take madeleines into the realm of the dinner party with James Martin’s cinnamon madeleines with spiced caramel sauce.
- 6.7g (3.9g saturated
- 12.8g (8.1g sugars)
- 3 medium free-range eggs
- 100g caster sugar
- Finely grated zest 2 lemons, plus 1-2 tsp juice for icing
- 85g plain flour, plus extra to dust
- 4 tsp cornflour
- 1 tsp baking powder
- 125g lightly salted butter, melted
- 3 tbsp icing sugar
- Fresh thyme leaves or fresh fennel pollen, depending what’s in season
You’ll also need…
- 1-2 non-stick madeleine trays or tins (available from larger cookware shops or online from amazon.co.uk)
- 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.
- 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.
- 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.
- 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.
- 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.
These madeleines are best eaten the day they’re made but will keep in an airtight container for up to 2 days.
Fennel pollen is used in Mediterranean cooking to add a pungency to sweet and savoury dishes. It’s usually made from the dried heads of wild fennel flowers but you can sometimes find it fresh in good markets during spring.
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