Description
These Chocolate Peppermint Madeleines are delicate French butter cakes with a rich cocoa flavor, infused with peppermint extract for a festive twist. They are coated with melted bittersweet chocolate and topped with crushed candy canes, perfect for holiday treats or elegant dessert occasions.
Ingredients
Scale
Madeleines 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 whisk attachment with a handheld or stand mixer, beat the eggs and sugar on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when lifting the beaters. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together flour, cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold with a silicone spatula until just combined.
- Add Butter: Pour in the melted butter and fold carefully with a spatula 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 firm up.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and brush the wells of the madeleine pan lightly with butter.
- Fill Pan: Without stirring the batter to avoid deflating, spoon 1 tablespoon of batter into the center of each scalloped well of the pan. If not using all batter at once, cover and refrigerate remaining batter.
- Bake Madeleines: Bake for 3 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) and bake for an additional 7 minutes or until the tops spring back when lightly pressed.
- Cool Madeleines: Let the madeleines cool in the pan for 5 minutes before inverting onto a cooling rack to cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or liquid measuring cup. Microwave in 20-second increments, stirring each time, until melted and smooth, or melt using a double boiler.
- Dip and Decorate: Dip the tops of the cooled madeleines in melted chocolate, then place on parchment-lined baking sheet. Sprinkle crushed candy canes over the chocolate before it sets. Let chocolate set at room temperature or refrigerate briefly to speed up.
- Serve and Store: Enjoy madeleines fresh as they are best the day or day after baking. Avoid freezing dipped madeleines as texture will degrade.
Notes
- Madeleines taste best the day or day after baking; freezing (undipped) is possible for up to 1 month but results in a denser texture.
- Use Dutch-processed cocoa powder for the best chocolate flavor.
- Espresso powder enhances cocoa flavor but is optional; increase for a peppermint mocha twist.
- Melt chocolate either in the microwave in short bursts or with a double boiler for smooth topping.
- A madeleine pan is essential for the signature shape and texture; consider investing if you don’t have one.
- Omit peppermint extract or substitute with almond extract for a different flavor variation.
- You can decorate madeleines with just chocolate or festive sprinkles if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
