Glazed Lemon Thyme Madeleines

Madeleines are small sponge cakes that are served like cookies.  They’re baked in madeleine pans which are ribbed moulds that look like shells. These cookies are perfect for an after dinner treat. 

Food Storage: In a cool dry place for up to 3 days.  May be frozen.

Yield: Makes 20

Glazed Lemon Thyme Madeleines


  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup salted butter, melted
  • 1 tbsp liquid honey
  • 1 tsp almond extract
  • 1/4 cup granulated sugar
  • 2 tbsp finely chopped fresh thyme
  • 1 tbsp grated lemon peel
  • 2 large eggs, lightly beaten
  • 3/4 cup icing sugar
  • 2 tbsp fresh lemon juice


  1. Preheat oven to 350°F.
  2. Sift flour and baking powder into a bowl; set aside.
  3. Combine melted butter, honey and almond extract until blended; set aside.
  4. Combine sugar, thyme and lemon peel in a bowl, gently rubbing thyme and lemon peel into sugar. Add beaten eggs and stir until blended. Fold in flour mixture. Add melted butter mixture and stir until combined.
  5. Spoon batter into greased 3x1 3/4 inch madeleine moulds, filling moulds half full.
  6. Bake until edges of madeleines are light golden, about 8 - 10 minutes.
  7. Let madeleines stand for 5 minutes in pans.
  8. Remove from pans and cool completely on racks.
  9. To prepare glaze, whisk together icing sugar and lemon juice until smooth.
  10. Brush ribbed sides of madeleines with glaze. Let stand until glaze is set, about 15 - 20 minutes.
  11. Store, layered with parchment paper, in an airtight container in a cool dry place for up to 3 days. May be frozen.
Nutritional analysis per madeleine:


76 calories, 2.8 g fat, 1.2 g protein, 11.8 g carbohydrate, 0.2 g fibre, 44 mg sodium