Description
Delight in these Chocolate Peppermint Madeleines, featuring a rich cocoa sponge infused with peppermint extract, topped with melted bittersweet chocolate and crushed candy canes for a festive touch. Perfectly light and airy, these French shell-shaped cookies are a holiday favorite that combine the classic madeleine texture with a seasonal twist.
Ingredients
Scale
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) butter in a large bowl and let it cool slightly as you prepare the rest of the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed for 8–10 minutes until the mixture is thick, pale, and forms ribbons when the beater is lifted. Beat in vanilla and peppermint extracts just until combined.
- Sift Dry Ingredients: Sift flour, cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold using a silicone spatula until just combined.
- Incorporate Butter: Pour in the melted butter and fold gently until fully incorporated, creating a glossy batter.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes up to 2 hours, avoiding longer times to prevent overly dense madeleines.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and brush madeleine pan wells lightly with it.
- Fill Pan: Without stirring the batter, spoon 1 tablespoon into each scalloped well, placing it in the center without spreading.
- Bake: Bake at 425°F for 3 minutes, then reduce oven temperature to 350°F (177°C) and continue baking for 7 minutes. Test doneness by pressing the top lightly; it should spring back.
- Cool Madeleines: Let madeleines cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or 2-cup liquid measuring cup. Microwave in 20-second increments, stirring until smooth, or melt using a double boiler.
- Dip and Decorate: Dip tops of cooled madeleines in melted chocolate, then sprinkle crushed candy canes on top. Let chocolate set at room temperature or refrigerate to speed setting.
- Serve: Enjoy madeleines fresh for best texture and flavor; they are best consumed the day or day after baking.
Notes
- Freezing Madeleines: Madeleines are best fresh; however, you can freeze undipped madeleines in a single layer for up to 1 month and thaw at room temperature before decorating, though texture may be denser.
- Cocoa Powder Choice: Use Dutch-processed cocoa powder for the best flavor in these chocolate madeleines.
- Espresso Powder: Optional but enhances cocoa flavor; omit if unavailable or increase for stronger peppermint mocha taste.
- Chocolate Topping: Use high-quality bittersweet or semi-sweet baking chocolate, finely chopped for smooth melting.
- Madeleine Pan: Essential for the characteristic shell shape and texture; highly recommended to acquire one.
- Flavor Variations: Skip peppermint extract for a chocolate-almond twist by adding almond extract, or decorate without peppermint for different flavor profiles.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
