Description
Delight in these elegant Chocolate Peppermint Madeleines, featuring a tender, airy texture infused with rich cocoa and refreshing peppermint. They are perfectly topped with melted bittersweet chocolate and festive crushed candy canes, making them an ideal treat for holidays or special occasions.
Ingredients
Scale
Madeleine Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter (plus another 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 set aside to slightly cool while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when lifting the beaters. Then beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together flour, Dutch-processed cocoa powder, baking powder, salt, and optional espresso powder into the egg mixture. Gently fold with a silicone spatula just until combined.
- Incorporate Butter: Pour in the melted butter and fold in carefully until fully incorporated; the batter should become glossy.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours to develop texture. Avoid chilling longer to prevent heavy batter.
- Preheat and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and lightly brush all wells of the madeleine pan.
- Fill Pan: After chilling, do not stir the batter to preserve airiness. Spoon 1 tablespoon of batter into the center of each scalloped well. Refrigerate remaining batter if not baking all at once.
- Bake Madeleines: Bake for 3 minutes at 425°F, then reduce oven temperature to 350°F (177°C) without opening the oven, bake for an additional 7 minutes. Test doneness by pressing on the tops; if they spring back, they are ready.
- Cool Madeleines: Let the madeleines cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Melt Chocolate: Place chopped bittersweet or semi-sweet chocolate in a heatproof bowl or liquid measuring cup. Microwave in 20-second increments, stirring each time, until smooth and melted. Alternatively, use a double boiler.
- Dip and Decorate: Dip the tops of cooled madeleines into the melted chocolate and place on a parchment-lined baking sheet. Immediately sprinkle crushed candy canes over the chocolate before it sets. Allow chocolate to set at room temperature or refrigerate to speed up the process.
- Serve Fresh: Enjoy the madeleines best the day or the day after baking for optimal texture. Avoid freezing if possible for best results.
Notes
- Freezing: Madeleines are best fresh but can be frozen undipped in a single layer for up to 1 month. Thaw at room temperature and decorate before serving. Texture may be denser after freezing.
- Cocoa Powder: Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Espresso Powder: Optional but recommended to enhance cocoa flavor. Omit if unavailable.
- Chocolate Melting: Finely chop baking chocolate for even melting. Microwave in short bursts, stirring frequently, or use a double boiler.
- Madeleine Pan: Essential for signature shell shape and texture; consider purchasing one if lacking.
- Flavor Variations: Omit peppermint extract for a chocolate-only flavor or substitute with almond extract for a chocolate-almond twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
