Brown Butter And Lemon Thyme Madeleines

• 6-1/4 ounces, weight Unsalted Butter
• 4 whole Eggs
• 1 pinch Salt
• 5-1/3 ounces, weight Granulated Sugar
• 1 Tablespoon Chopped Lemon Thyme
• 1/2 teaspoons Vanilla Extract
• 3 ounces, weight All-purpose Flour

1. 1. Preheat the oven to 180u0b0C/350u0b0F. Grease your madeleine tin very well.
2. 2. Melt the butter in a pan over a medium heat and cook until dark brown. Allow to cool slightly.
3. 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. 4. Gently fold in the lemon thyme, vanilla and flour until just combined. Finally, fold in the butter.
5. 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.

butter, eggs, salt, sugar, lemon thyme, vanilla, flour

Taken from tastykitchen.com/recipes/desserts/brown-butter-and-lemon-thyme-madeleines/ (may not work)