Name: Chocolate Peppermint Madeleines Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: French
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)

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

Step 1: Melt 1/2 cup (8 Tbsp; 113g) of the butter in a large bowl and set it aside to cool slightly while you prepare the rest of the batter.

Step 2: Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together 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 extract until just combined.

Step 3: Sift the flour, cocoa powder, baking powder, salt, and espresso powder (if using) into the egg mixture. Gently fold with a silicone spatula until just combined.

Step 4: Pour in the melted butter and fold gently until fully incorporated and the batter is glossy.

Step 5: Cover the batter and refrigerate for at least 45 minutes and up to 2 hours. Avoid refrigerating longer to prevent the batter from becoming too dense.

Step 6: Preheat your oven to 425°F (218°C).

Step 7: Melt the remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan with it.

Step 8: After resting, the batter will be thick and airy. Without stirring, spoon about 1 tablespoon of batter into the center of each scalloped well. Do not spread.

Step 9: Bake for 3 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without opening the door and bake for an additional 6–7 minutes. Test doneness by pressing gently on the top; if it springs back, the madeleines are ready. If not, bake for another minute and test again.

Step 10: Let the madeleines cool in the pan for 5 minutes, then invert them onto a cooling rack to cool completely.

Step 11: Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth, or melt using a double boiler. Dip the tops of the cooled madeleines into the melted chocolate, place on parchment paper, and sprinkle with crushed candy canes. Allow the chocolate to set at room temperature or refrigerate to speed up setting.

Tips & Variations

For a deeper chocolate flavor, try adding 1/2 teaspoon of espresso powder as suggested. It enhances the cocoa without adding a coffee taste.

If you don’t have a madeleine pan, a mini muffin pan can be used, though the traditional shell shape will be lost.

Use high-quality peppermint extract and chocolate for the best flavor impact.

Storage

These madeleines are best enjoyed fresh within a day or two, as they lose moisture and become less tender over time. Store them in an airtight container at room temperature for up to 2 days. Do not freeze, as freezing can negatively affect their delicate texture. To refresh slightly, you can warm them gently in a low oven for a few minutes before serving.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but it may make the flavor slightly more acidic and less smooth. Dutch-processed cocoa gives a richer, mellower chocolate taste.

Can I make the batter ahead and bake later?

The batter can be refrigerated for up to 2 hours before baking. Avoid refrigerating longer than that, as the butter will harden too much and result in dense madeleines. For best results, bake shortly after resting the batter.