Description
Delight in the festive flavors of Chocolate Peppermint Madeleines, tender French butter cakes infused with rich cocoa and refreshing peppermint extract. These delicate treats feature a crisp shell texture, topped with melted bittersweet chocolate and crushed candy canes for a perfect holiday indulgence.
Ingredients
Scale
Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 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)
- Additional 2 Tbsp (28g) unsalted butter for greasing the pan
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 granulated sugar on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when the beaters are lifted. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and optional espresso powder into the egg mixture. Gently fold with a silicone spatula until just combined.
- Incorporate Butter: Pour melted butter into the batter and fold carefully until fully incorporated and the batter appears glossy.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes up to 2 hours to help develop texture. Avoid chilling longer to prevent dense madeleines.
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan.
- Portion Batter: Without stirring the batter, spoon 1 tablespoon into the center of each madeleine pan well. Do not spread batter; it will bake evenly from the center.
- Bake: Bake at 425°F for 3 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 7 minutes. Test doneness by pressing the top; it should spring back.
- Cool: Let madeleines cool in the pan for 5 minutes, then invert onto a cooling rack and cool completely.
- Melt Chocolate: Place chopped chocolate in a heatproof bowl or liquid measuring cup. Microwave in 20-second intervals, stirring until smooth, or melt using a double boiler.
- Dip and Decorate: Dip the tops of cooled madeleines into melted chocolate and set on a parchment-lined baking sheet. Sprinkle crushed candy canes over the chocolate while still wet.
- Set Chocolate: Allow chocolate to set at room temperature or refrigerate briefly to speed setting.
- Serve Fresh: Enjoy madeleines the day or day after baking for optimal texture and flavor. Avoid freezing after chocolate decoration.
Notes
- Freezing: Freeze undipped madeleines in a single layer up to 1 month. Thaw at room temperature before decorating; texture may be denser after freezing.
- Use Dutch-processed cocoa powder for richer flavor; natural cocoa can be substituted but will alter taste.
- Espresso powder is optional but enhances cocoa flavor and complements peppermint taste.
- For best results, use a madeleine pan to achieve signature shape and texture.
- If peppermint extract is not desired, omit or replace with 1/2 teaspoon almond extract for a different twist.
- Use good-quality baking chocolate such as Ghirardelli or Baker’s for melting; semi-sweet or bittersweet both work well.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg
