Description
Delicate and airy Chocolate Peppermint Madeleines with deep Dutch cocoa, cool peppermint extract, dipped in dark chocolate and topped with crushed candy canes.
Ingredients
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)
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Instructions
1. Beat eggs and granulated sugar on high speed for 5 minutes until thick ribbons form; mix in vanilla and peppermint extracts.
2. Sift flour, cocoa powder, baking powder, salt, and optional espresso powder; fold into whipped eggs.
3. Fold in melted butter until glossy, cover, and chill batter in refrigerator for at least 1 hour.
4. Grease madeleine pan with butter and cocoa, spoon 1 tbsp cold batter into each cavity, and chill 10 minutes.
5. Bake at 375°F (190°C) for 10 to 12 minutes until humps form; invert onto wire rack to cool.
6. Melt chopped chocolate, dip half of each cooled madeleine, top with crushed candy canes, let set, and serve.
Notes
Chill batter for at least 1 hour to achieve the classic madeleine hump. Butter pan thoroughly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: French / American
Nutrition
- Calories: 140
- Sugar: 13g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 2g