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Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 1/2 dozen
tvs3265.jpg
Ingredients
Ingredient Checklist
1/4 cup heavy cream
4 strips lemon zest (1 1/2 inches)
3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling
4 large egg whites
1 cup superfine sugar
1 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon pure lemon extract
Nonstick cooking spray
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 1/2 dozen
tvs3265.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 3 1/2 dozen
Recipe Summary
Yield: Makes about 3 1/2 dozen
Yield: Makes about 3 1/2 dozen
Makes about 3 1/2 dozen
tvs3265.jpg
tvs3265.jpg
Ingredients
Ingredients
- 1/4 cup heavy cream
- 4 strips lemon zest (1 1/2 inches)
- 3 sprigs thyme, plus 2 tablespoons picked thyme leaves, for sprinkling
- 4 large egg whites
- 1 cup superfine sugar
- 1 cup all-purpose flour, sifted
- Pinch of salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure lemon extract
- Nonstick cooking spray
Directions
Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.
Reviews (4)
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11 Ratings
5 star values:
9
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
11 Ratings
5 star values:
9
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
9
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
11 Ratings
5 star values:
9
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
11 Ratings
5 star values:
9
4 star values:
1
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 9
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/19/2008
I have lemon thyme, I usually use for fish, it would be great in this.
Martha Stewart Member
Rating: Unrated
06/14/2008
I created a similar cookie with dried apricots and cormeal using chopped fresh thyme.
Martha Stewart Member
Rating: Unrated
06/14/2008
I'll make thes with fresh lemon verbena-sounds perfect!
Martha Stewart Member
Rating: Unrated
06/19/2008
I have lemon thyme, I usually use for fish, it would be great in this.
Rating: Unrated
Rating: Unrated
06/14/2008
I created a similar cookie with dried apricots and cormeal using chopped fresh thyme.
I'll make thes with fresh lemon verbena-sounds perfect!
All Reviews for Lemon Thyme Wafers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Thyme Wafers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
