Chocolate Peppermint Madeleines Recipe
Delight in these elegant Chocolate Peppermint Madeleines, combining rich Dutch-processed cocoa and bittersweet chocolate with refreshing peppermint extract and a festive sprinkle of crushed candy canes. These classic French sponge cakes are light, airy, and perfect for holiday treats or a special dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
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
- Melt Butter: Melt 1/2 cup (8 Tbsp; 113g) unsalted butter in a large bowl. Set aside to slightly cool while preparing the batter.
- Beat Eggs and Sugar: Using a handheld or stand mixer with a whisk attachment, beat the eggs and sugar on high speed for 8–10 minutes until the mixture is thick, pale, and ribbons form when lifted. Beat in vanilla and peppermint extracts until just combined.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, salt, and espresso powder (if using) directly into the egg mixture. Gently fold using a silicone spatula until just combined.
- Add Melted 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 allow it to rest without firming up too much.
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Melt the remaining 2 Tbsp butter and lightly brush the wells of the madeleine pan.
- Fill Madeleine Pan: Spoon 1 tablespoon of batter into the center of each scalloped well without spreading. Refrigerate any remaining batter if needed.
- Bake Initial Blast: Bake for 3 minutes at 425°F to create the characteristic madeleine hump.
- Reduce Temperature and Continue Baking: Without opening the oven door, reduce temperature to 350°F (177°C) and bake for an additional 6-7 minutes. Test doneness by pressing the top gently; if it springs back, they are ready.
- Cool Madeleines: Cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- Melt Chocolate and Decorate: Melt chopped chocolate in 20-second increments in the microwave or use a double boiler until smooth. Dip tops of cooled madeleines in melted chocolate, then sprinkle crushed candy canes over the wet chocolate. Let set at room temperature or refrigerate briefly to speed up setting.
- Serve Fresh: Enjoy madeleines fresh within a day or two for optimal texture. Avoid freezing as they lose moisture and become dense.
Notes
- Make sure eggs are at room temperature to achieve volume when beaten.
- Do not overstir the batter after adding flour to keep madeleines light and airy.
- The initial high-temperature bake creates the signature hump on the madeleines.
- Resting the batter is essential; however, do not refrigerate longer than 2 hours to avoid dense texture.
- Chocolate dipping adds a festive touch but can be omitted for a simpler version.
- Store madeleines at room temperature in an airtight container and consume soon after baking for best flavor and texture.
Keywords: chocolate madeleines, peppermint madeleines, holiday dessert, French cookies, bite-sized cakes, cocoa madeleines, chocolate peppermint dessert
