Description
Delight in these decadent Chocolate Peppermint Madeleines, featuring tender, buttery shells infused with cocoa and peppermint extract. Lightly crisp on the outside and soft inside, they’re finished with a luscious bittersweet chocolate dip and a festive sprinkle of crushed candy canes. Perfect for holiday gatherings or as a special treat to brighten any day.
Ingredients
Madeleine Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter, plus 2 Tbsp (28g) for the pan
- 2 large eggs, at room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 3/4 cup + 1 Tbsp (100g) all-purpose flour, spooned & leveled
- 1/3 cup (28g) Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Optional: 1/2 teaspoon espresso powder
Topping
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Melt Butter: Melt 1/2 cup (8 Tbsp; 113g) unsalted butter in a large bowl and let it cool slightly while preparing the batter.
- Whip Eggs and Sugar: Using a mixer with a whisk attachment, beat eggs and sugar on high for 8–10 minutes until thick, pale, and ribbon-like. Then fold in vanilla and peppermint extracts until just combined.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, salt, and optional espresso powder into the egg mixture. Gently fold with a spatula until just combined.
- Add Butter: Pour in the melted butter and fold gently until fully incorporated and the batter is glossy.
- Chill Batter: Cover and refrigerate the batter for at least 45 minutes and up to 2 hours to rest and thicken without letting the butter harden excessively.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Melt the remaining 2 Tbsp (28g) butter and lightly brush the madeleine pan wells.
- Fill Pans: Without stirring the batter, spoon about 1 tablespoon into each well, placing it in the center without spreading.
- Bake Initial Phase: Bake at 425°F for 3 minutes without opening the oven.
- Bake Final Phase: Reduce oven temperature to 350°F (177°C) and bake for 6-7 more minutes until the madeleines spring back when gently pressed.
- Cool Madeleines: Let cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Melt Chocolate: Melt chopped chocolate in a microwave-safe bowl or double boiler, stirring every 20 seconds until smooth.
- Dip and Decorate: Dip tops of cooled madeleines into the melted chocolate, place on parchment-lined sheet, and sprinkle with crushed candy canes. Let the chocolate set at room temperature or refrigerate to speed up setting.
- Serve and Store: Best enjoyed fresh within one to two days. Avoid freezing to maintain texture and moisture.
Notes
- Resting the batter chills the butter and aerates the mixture, essential for light, tender madeleines.
- Do not overmix the batter after adding flour to keep the texture delicate.
- You can substitute peppermint extract with peppermint oil, but reduce quantity to avoid overpowering flavor.
- Using Dutch-processed cocoa powder enhances the deep chocolate flavor and color.
- If you don’t have a madeleine pan, these can be adapted to mini muffin pans, though shape and texture may vary.
- For a more intense chocolate flavor, sprinkle a few extra chocolate chips on top before baking.
- Cooling madeleines completely before dipping prevents the chocolate from melting unevenly.
- Store leftovers in an airtight container at room temperature for up to 2 days.
