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Chocolate Peppermint Madeleines Recipe

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★★★★★

4.4 from 140 reviews

These Chocolate Peppermint Madeleines are delicate, shell-shaped French sponge cakes with a rich chocolate and refreshing peppermint flavor. Soft and airy with a crisp exterior, they are dipped in melted bittersweet chocolate and sprinkled with crushed candy canes for a festive treat perfect for the holidays or any special occasion.

Ingredients

Scale

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

  1. 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.
  2. Beat Eggs and Sugar. Using a handheld or stand mixer with a whisk attachment, beat the 2 large room-temperature eggs and 2/3 cup granulated sugar on high speed for 8–10 minutes until the mixture is thick, pale, and forms ribbons when lifting the beaters. Beat in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract just until combined.
  3. Sift Dry Ingredients. Sift together 3/4 cup + 1 Tbsp all-purpose flour, 1/3 cup Dutch-processed cocoa powder, 1/2 teaspoon baking powder, 1/8 teaspoon salt, and optional 1/2 teaspoon espresso powder into the egg mixture. Gently fold with a silicone spatula until just combined to avoid deflating the batter.
  4. Add Melted Butter. Pour the cooled melted butter into the batter and fold gently but thoroughly until fully incorporated. The batter should be glossy.
  5. Chill Batter. Cover the bowl and refrigerate the batter for at least 45 minutes and up to 2 hours to allow it to rest and thicken without becoming too dense.
  6. Preheat Oven. Preheat the oven to 425°F (218°C).
  7. Prepare Pan. Melt the remaining 2 Tbsp (28g) butter and lightly brush the wells of the madeleine pan to prevent sticking.
  8. Fill Madeleines. Without stirring the batter to keep its airy texture, spoon about 1 tablespoon of batter into the center of each scalloped well in the pan. Do not spread the batter—just place it in the center.
  9. Bake. Bake at 425°F for 3 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 6–7 minutes. Check doneness by pressing lightly on the tops; they should spring back.
  10. Cool Madeleines. Let the madeleines cool in the pan for 5 minutes, then invert onto a cooling rack and allow them to cool completely.
  11. Melt Chocolate. Place 4 ounces finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl and microwave in 20-second increments, stirring after each, until smooth and melted. Alternatively, use a double boiler.
  12. Dip and Decorate. Dip the tops of cooled madeleines into the melted chocolate and place on parchment-lined baking sheet. Immediately sprinkle with crushed candy canes. Let the chocolate set at room temperature or speed cooling in the refrigerator.
  13. Serve Fresh. Enjoy these madeleines the day they are made or the next day for optimal texture. Avoid freezing as it affects moisture and quality.

Notes

  • Use room temperature eggs to achieve maximum volume when whipped.
  • Gently folding the dry ingredients and melted butter preserves the airy batter texture essential for light madeleines.
  • Resting the batter chills it and allows gluten to relax, but don’t exceed 2 hours to prevent a dense final texture.
  • Use a madeleine pan with scalloped molds for the classic shell shape.
  • Espresso powder is optional but enhances the chocolate flavor depth.
  • Freshly crushed candy canes add a festive crunch and peppermint aroma.
  • Madeleines are best enjoyed fresh; avoid freezing them to maintain their delicate crumb.
  • Keep the oven door closed when reducing temperature to ensure proper baking.

Keywords: chocolate madeleines, peppermint madeleines, holiday desserts, French cookies, baked treats, chocolate peppermint dessert

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