Monday, March 30, 2026
Honey and Thyme Madeleines with Spring Citrus Glaze
Little golden shells perfumed with wild thyme and kissed by the last citrus of the season.
20 min + 1 hr chill prep10 min bakeServes 12 (about 16 madeleines)
Ingredients
- Eggs3
- Granulated sugar100g
- Wildflower honey30g
- All-purpose flour130g
- Baking powder4g
- Butter, melted and cooled130g
- Fresh thyme leaves2 tsp
- Lemon zest1 lemon
- Salt2g
- Powdered sugar80g
- Fresh grapefruit juice25g
- Fresh lemon juice10g
- Dried thyme flowersfor garnish
Method
- 1.Whisk eggs, sugar, and honey until thick and pale, about 4 minutes.
- 2.Fold in flour, baking powder, salt, lemon zest, and fresh thyme leaves until just combined.
- 3.Fold in melted butter in two additions. Cover and refrigerate at least 1 hour, ideally overnight.
- 4.Butter and flour a madeleine pan generously. Preheat oven to 220°C.
- 5.Pipe or spoon batter into each mould, filling about three-quarters full. Do not spread.
- 6.Bake at 220°C for 4 minutes, then reduce to 190°C and bake 5–6 minutes more until golden with a pronounced bump.
- 7.Unmould immediately onto a wire rack.
- 8.Whisk powdered sugar with grapefruit and lemon juice until smooth and pourable.
- 9.Dip the shell side of each warm madeleine into the citrus glaze. Let set on a rack and scatter with dried thyme flowers.