Wednesday, November 19, 2008

Lemon Thyme Wafers

Preheat oven to 350.
Line a baking sheet with a baking mat or parchment and spray lightly with nonstick cooking spray
  • 1/4 cup heavy cream
  • 4 strips lemon zest (1 1/2 inches)
  • 3 sprigs thyme, plus 2 TBSP picked thyme leaves, for sprinkling
  • 4 large egg whites
  • 1 cup superfine sugar
  • 1 cup all purpose flour, sifted
  • pinch of salt
  • 5 TBSP unsalted butter, melted and cooled
  • 1 tsp pure lemon extract

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, 15-20 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.

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