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Chocolate Peppermint Madeleines Recipe

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Delight in these charming Chocolate Peppermint Madeleines, delicately spongy French shell-shaped cakes infused with rich Dutch-processed cocoa and refreshing peppermint extract. Topped with a smooth layer of bittersweet chocolate and festive crushed candy canes, these madeleines are ideal for holiday gatherings or gift-giving, delivering an irresistible combination of chocolate and mint flavors wrapped in a buttery, tender crumb.

Ingredients

Batter

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, plus 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

  1. Melt Butter: Gently melt 1/2 cup (113g) unsalted butter in a large bowl and set aside to cool slightly while preparing the rest of the batter.
  2. 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 to 10 minutes until the mixture is thick, pale, and ribbons form when the beaters are lifted. Add the vanilla and peppermint extracts and mix just until combined.
  3. Sift Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold with a silicone spatula until just combined to maintain airiness.
  4. Incorporate Butter: Pour the melted butter into the batter and fold carefully with a spatula until fully incorporated, resulting in a glossy batter.
  5. Chill Batter: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours, ensuring it stays airy and the butter doesn’t harden excessively to avoid dense madeleines.
  6. Preheat 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.
  7. Fill Pan: Without stirring, spoon about 1 tablespoon of batter into the center of each scalloped well; no spreading needed. If baking in batches, cover and refrigerate the remaining batter.
  8. Bake Madeleines: Bake for 3 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and continue baking for 6 to 7 more minutes. To test doneness, gently press a madeleine; it should spring back without leaving an indent.
  9. Cool Madeleines: Let the madeleines cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
  10. Melt Chocolate: Place the chopped bittersweet or semi-sweet chocolate in a heatproof bowl or liquid measuring cup. Microwave in 20-second intervals, stirring after each, until smooth and fully melted. Alternatively, use a double boiler.
  11. Decorate Madeleines: Dip the tops of cooled madeleines into the melted chocolate and place them on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle crushed candy canes on top.
  12. Set Chocolate: Allow the chocolate to set at room temperature, or chill in the refrigerator to speed up the process.
  13. Serve Fresh: Enjoy the madeleines fresh within a day or two for optimal texture and moisture, as they tend to dry out over time.

Notes

  • Freezing: Madeleines are best fresh but can be frozen undipped for up to 1 month in a single layer. Thaw at room temperature before decorating. Texture may be denser after freezing.
  • Special Tools: Madeleine pan, electric mixer, fine mesh sieve, silicone spatula, pastry brush, cooling rack, heatproof bowl or liquid measuring cup for melting chocolate.
  • Cocoa Powder: Use Dutch-processed cocoa powder for the best flavor.
  • Espresso Powder: Optional but enhances cocoa flavor; omit if unavailable or increase for a stronger peppermint mocha taste.
  • Chocolate Melting: Microwave in short bursts and stir frequently or use a double boiler for smooth melting.
  • No Madeleine Pan: The pan is critical for the signature shell shape and texture; strongly recommended to use one.
  • Skip Peppermint: Omit peppermint extract for a different flavor profile or substitute with almond extract for a chocolate-almond twist. Chocolate or festive sprinkles are good decorating alternatives.

Find it online: https://marthatasty.com/chocolate-peppermint-madeleines-recipe/