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Ингредиенты
- 2 c. Cake flour, (not self-rising)
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 3 Tbsp. Plus 1 tsp. freshly grated lemon zest, (from about 7 large , lemons)
- 1 1/2 Tbsp. Finely minced fresh thyme leaves
- 2 stk unsalted butter, softened (1 c.)
- 2 tsp Fresh lemon juice
- 2 c. Sugar
- 6 lrg Large eggs
- 1/4 c. Water
- 1/4 c. Sugar
- 1/4 c. Lemon vodka
- 1/4 c. Fresh lemon juice
- 2 tsp Finely minced fresh thyme leaves
Инструкции
- Make madeleines:Preheat oven to 325F. and generously butter and flour a madeleine pan
- (preferably non-stick), knocking out excess flour.
- In a bowl whisk together flour, baking pwdr, salt, zest, and thyme.
- In another bowl with an electric mixer beat together butter, lemon juice, and sugar till mix is light and fluffy. Beat in Large eggs, 1 at a time, beating well after each addition, and add in flour mix, beating till 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 which molds are not overfilled.) Wipe excess batter from edges of pan.
- Bake madeleines in middle of oven 20 to 25 min, or possibly till edges are browned and tops are golden brown. 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 hot madeleines with some of warm syrup and repeat with remaining madeleines as they are baked, keeping syrup hot.
- Makes about 42 madeleines.
