Description
Chocolate Peppermint Madeleines are soft, shell-shaped sponge cakes with rich chocolate flavor and a refreshing hint of peppermint. Perfect for the holidays, these elegant treats are delicious on their own or dipped in chocolate and topped with crushed peppermint candy.
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 4 oz dark or semisweet chocolate (for dipping)
- Optional: 2 tablespoons crushed peppermint candies or candy canes (for topping)
Instructions
- Grease a madeleine pan and dust lightly with cocoa powder or flour.
- In a mixing bowl, whisk together eggs and sugar until pale and slightly thickened. Stir in vanilla and peppermint extracts.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined, then stir in the melted butter.
- Cover the batter and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Spoon batter into prepared madeleine molds, filling each about 3/4 full.
- Bake for 10–12 minutes, or until they spring back when lightly touched.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Optional: Dip tips in melted chocolate and sprinkle with crushed peppermint. Let set before serving.
Notes
- Chill the batter to improve rise and texture.
- Drizzle with white chocolate for a color contrast.
- Add mini chocolate chips for extra richness.
- Use a 1:1 gluten-free flour blend to make gluten-free.
- Store in a cool place if dipped in chocolate to keep coating firm.
Nutrition
- Serving Size: 1 madeleine
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
