Description
This Chocolate Peppermint Madeleines recipe combines the rich, deep flavor of Dutch-processed cocoa with a refreshing hint of peppermint extract. These delicate, shell-shaped French cookies are light, airy, and topped with melted bittersweet chocolate and crushed candy canes for a festive touch. Perfect for holiday gatherings or as a special treat, they feature a beautifully soft texture and a glossy chocolate coating that hardens with candy cane crunch.
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)
- 2 Tbsp (28g) unsalted butter, for greasing the pan
Additional
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 batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer with a whisk attachment, beat the eggs and granulated sugar on high speed for 8 to 10 minutes until thick, pale, and ribbon-forming. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together the 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 in the melted butter and fold carefully until fully incorporated and the batter becomes glossy.
- Chill Batter: Cover the batter and refrigerate for at least 45 minutes up to 2 hours to firm it slightly without making it dense.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Melt remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan.
- Fill Pan: Spoon 1 tablespoon of batter into the center of each scalloped pan well without spreading. Keep any extra batter refrigerated until ready to bake.
- Bake: Bake at 425°F for 3 minutes, then lower the temperature to 350°F (177°C) and bake additional 7 minutes. Check doneness by pressing the top of a madeleine; it should spring back.
- Cool: Let 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 and microwave in 20-second intervals, stirring until smooth, or melt using a double boiler.
- Decorate: Dip tops of cooled madeleines into melted chocolate, place on parchment-lined baking sheet, and sprinkle with crushed candy canes. Allow chocolate to set at room temperature or refrigerate briefly for faster setting.
- Serve Fresh: Enjoy madeleines the day or day after baking for best texture and flavor. Avoid freezing for optimal quality.
Notes
- Madeleines are best enjoyed fresh or within a day for optimal texture; freezing undipped madeleines in a single layer for up to 1 month is possible but may result in denser texture.
- Use Dutch-processed cocoa powder for richer chocolate flavor.
- Espresso powder enhances the chocolate flavor; omit or adjust amount for preference.
- The madeleine pan is essential for the signature shell shape and texture; consider purchasing one if you don’t own it.
- Chocolate can be melted using microwave in short bursts or a double boiler to avoid burning.
- If you prefer, omit peppermint extract or substitute with almond extract for a different flavor twist.
- Ghirardelli or Baker’s bittersweet or semi-sweet chocolate bars are recommended for melting.
- Brush madeleine pan with melted butter thoroughly to prevent sticking and promote even browning.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg
