Lemon Madeleines...
Alain Caste
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Lemon-Thyme Madeleines with
Lemon Vodka Syrup

"...No sooner had the warm liquid, and the crumbs with it,
touched my palate than a shudder ran through my whole body,
and I stopped, intent upon the extraordinary changes that were
taking place. An exquisite pleasure had invaded my senses..."
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La Belle Cuisine

Lemon-Thyme Madeleines with
Lemon Vodka Syrup
Gourmet January 1995

For madeleines:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons plus 1 teaspoon freshly grated
lemon zest (from about 7 large lemons)
1 1/2 tablespoons finely chopped
fresh thyme leaves
2 sticks (1 cup) unsalted butter,
softened
2 teaspoons fresh lemon juice
2 cups sugar
6 large eggs

For lemon syrup:
1/4 cup water
1/4 cup sugar
1/4 cup lemon vodka
1/4 cup fresh lemon juice
2 teaspoons finely chopped
fresh thyme leaves

Make madeleines: Preheat oven to 325 degrees F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour. In a bowl whisk together flour, baking powder, salt, zest, and thyme. In another bowl with an electric mixer beat together butter, lemon juice, and sugar until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.
Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds
are not overfilled.) Wipe excess batter from edges of pan. Bake madeleines
in middle of oven 20 to 25 minutes, or until edges are browned and tops
are golden. Loosen edges and transfer madeleines to a rack set over a
baking dish. Make more madeleines in pan, cleaned, buttered and floured, with remaining batter in same manner.
Make lemon syrup: While first batch of madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat. Brush warm madeleines with some of hot syrup and repeat with remaining madeleines as they are baked, keeping syrup warm. Makes about 42 madeleines.
 

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