It's About Thyme ~

I've always loved the simplicity of a madeleine ~ the perfect companion to a cup of afternoon tea.  It wasn't until recently that I decided to bake these little shell-shaped perfections myself, and I'm blown away by how easy they are to make.  The hardest part of the entire endeavor was choosing the madeleine pan!  

Lemon Thyme Madeleines

{adapted from Ina Garten}

3 large eggs, at room temperature

2/3 cup sugar

1 tsp. fresh lemon juice

1/4 pound {1 stick} unsalted butter, melted and cooled

1 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup of freshly chopped thyme and lemon zest

Oven heated to 375 degrees.  Grease and flour the madeleine pans.  In the bowl of an electric mixer, beat the eggs, sugar, and lemon juice until fluffy.  Add the butter and mix.  Stir together the flour, cornstarch, baking powder, and salt ~ stir into the batter with a spatula.  Stir in the thyme and zest.  Fill each shell almost full and bake for 10-12 minutes or until they spring back when pressed.  Place the madeleines onto a parchment paper lined baking pan and allow to cool.  Yields 24 madeleines.

[Reverie-Daydream Image]