Lemon Thyme Madeleines with Raspberry Cream

Ingredients

• 2 cup flour, sifted
• 1 cup sugar
• 1 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 tablespoon lemon zest, freshly grated
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1 cup heavy cream, chilled
• 1 cup raspberry preserves
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 375°F (190°C) and butter a madeleine pan.
2. 02
   In a bowl, whisk together the flour, baking powder, and salt.
3. 03
   In another bowl, beat the eggs and sugar until pale and thick, about 5 minutes.
4. 04
   Gently fold in the lemon zest and thyme leaves into the egg mixture.
5. 05
   Add the dry ingredients into the egg mixture, folding gently until just combined.
6. 06
   Stir in the melted butter until the batter is smooth and glossy.
7. 07
   Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.
8. 08
   Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers spring back lightly when touched.
9. 09
   While the madeleines cool, prepare the raspberry cream by whisking the heavy cream to soft peaks.
10. 10
    Fold in the raspberry preserves, powdered sugar, and vanilla extract until well combined.
11. 11
    Serve the madeleines warm or at room temperature, accompanied by a dollop of raspberry cream.