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Adapted from a recipe from the wonderful Heidi Swanson, these madeleines combine the warmth of brown butter with the freshness of lemon thyme.
1. Preheat the oven to 180ºC/350ºF. Grease your madeleine tin very well.
2. Melt the butter in a pan over a medium heat and cook until dark brown. Allow to cool slightly.
3. Whisk the eggs and salt until creamy and doubled in volume. Add the sugar in a constant stream and continue to whisk until thick (it should take a couple of minutes).
4. Gently fold in the lemon thyme, vanilla and flour until just combined. Finally, fold in the butter.
5. Fill the moulds about 2/3 full (I used a 1/4 teaspoon measure) and bake for 10 minutes until golden brown. Remove immediately from the tin and transfer to a wire rack to cool. Makes 30-40 regular madeleines or 60-80 small madeleines.
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