Madeleines with a lemon and thyme drizzle
- November 2018
- Makes 18
- Hands-on time 30 min, oven time 10-12 min
Light and utterly elegant French madeleines are drizzled in a citrussy lemon and thyme icing. Serve with coffee or afternoon tea as your ‘something sweet’.
- 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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