Makes 3 dozen.
1/4 C heavy cream
4 strips lemon zest (1 1/2 inches each)
3 sprigs plus 2 TSP thyme
4 large egg whites
1 C superfine sugar
1 C all-purpose flour, sifted
1 pinch salt
5 TBSP unsalted butter,melted and cooled
1 tsp pur lemon extract
nonstick cooking spray
Heat over to 350 degrees.
Line a baking sheet with a silpat. Spray lightly with nonstick cooking spray and set aside. In a small, heavy-bottomed saucepan, combine the 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 for 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, 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-sized circles onto prepared baking sheet, leaving 2 inches between each cookie.
Sprinkle each cookie with the picked thyme and bake for 8-12 minutes, or until edges turn brown.
Trans-fer cookies to a wire rack to cool.