Description
These Chocolate Peppermint Madeleines are delicate, moist French cookies infused with rich cocoa and a refreshing hint of peppermint. Perfectly shaped with a tender crumb, they’re dipped in bittersweet chocolate and topped with crushed candy canes for a festive touch. Ideal for holiday gatherings or a special treat, these madeleines combine classic flavors with an elegant presentation.
Ingredients
Main Ingredients
- 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
- 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 cool slightly while preparing the rest of 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 forms ribbons when the beaters are lifted. Beat in the vanilla and peppermint extracts just until combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using) directly into the bowl with the egg mixture. Gently fold with a silicone spatula until just combined.
- Add Melted Butter: Pour the slightly cooled melted butter into the batter and gently fold until fully incorporated, creating a glossy batter.
- Refrigerate Batter: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours to allow it to rest. Avoid longer refrigeration to prevent the butter from firming too much, which would make the madeleines dense.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Melt the remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan to prevent sticking.
- Fill Madeleines Pan: The batter will be thick, airy, and spongey after resting. Without stirring, spoon about 1 tablespoon of batter into the center of each scalloped madeleine well. Do not spread; just let it sit in the center.
- Bake Madeleines: Bake for 3 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 6-7 minutes. Check doneness by lightly pressing the top; if it springs back, they are done. If not, bake for an additional minute and test again.
- 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 2-cup measuring cup. Microwave in 20-second increments, stirring after each, until smooth, or melt gently using a double boiler.
- Dip and Decorate: Dip the tops of the cooled madeleines into the melted chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle with crushed candy canes while the chocolate is still wet. Allow the chocolate to set at room temperature or refrigerate to speed setting.
- Serve and Store: Chocolate Peppermint Madeleines are best enjoyed the day or day after baking to maintain moisture and optimal texture. Avoid freezing as it affects texture adversely.
Notes
- Make sure eggs are at room temperature to achieve proper volume when beating.
- Do not overmix the batter after folding in ingredients to maintain lightness.
- Resting the batter chilled is crucial for the madeleines’ characteristic texture and shell shape.
- Use a madeleine pan to achieve the traditional scalloped shape and texture.
- Be careful not to deflate the batter when portioning into the pan; maintaining airiness ensures fluffy madeleines.
- To test doneness, the top should spring back gently when pressed.
- For best flavor, use high-quality Dutch-processed cocoa and bittersweet chocolate.
- Crushed candy canes add both a festive look and a peppermint crunch topping.
- These madeleines should be consumed fresh for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
