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Chocolate Peppermint Madeleines

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Chocolate Peppermint Madeleines are a festive twist on classic French sponge cakes, combining rich chocolate flavor with refreshing peppermint. Dipped in melted chocolate and topped with crushed candy canes, they’re an elegant and delicious holiday treat.

Ingredients

  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 6 oz semi-sweet or dark chocolate, melted (for dipping)
  • 1/3 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat oven to 375°F (190°C) and grease a madeleine pan with butter or nonstick spray.
  2. In a large bowl, beat eggs and sugar for about 5 minutes until pale, thick, and fluffy.
  3. Add vanilla and peppermint extracts and mix until combined.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gently fold dry ingredients into the egg mixture until just combined.
  6. Fold in melted butter until batter is smooth and fully incorporated.
  7. Spoon or pipe batter into prepared madeleine pan, filling each mold about ¾ full.
  8. Bake for 9–11 minutes, until tops spring back when touched.
  9. Cool in pan for a few minutes, then transfer madeleines to a wire rack to cool completely.
  10. Once cooled, dip each madeleine in melted chocolate and sprinkle with crushed peppermint candies. Let set before serving.

Notes

Chilling the batter before baking helps create the signature madeleine hump.Use white chocolate for a sweeter, more decorative variation.Store undecorated madeleines in the freezer and dip in chocolate when ready to serve.Dust pan with cocoa powder after greasing to help prevent sticking.Crush candy canes by sealing them in a zip-top bag and hitting with a rolling pin.

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