Best Lemon Thyme Wafers Recipes

Lemon Thyme Wafers image

Provided by Martha Stewart

Yield Makes about 3 1/2 dozen

Number Of Ingredients 10

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

Steps:

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.

PARMESAN, PRESERVED LEMON, AND THYME WAFERS image

Categories Citrus

Yield 9 wafers

Number Of Ingredients 3

2 tablespoons finely chopped preserved lemon (about 1/2 small preserved lemon)
1 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves

Steps:

1. Preheat the oven to 400°F. 2. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. 3. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little tablespoon mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.