Chocolate Peppermint Madeleines
These Christmas-inspired Chocolate Peppermint Madeleines are spongey in texture and are full of rich chocolate peppermint flavor! Dipped in creamy dark chocolate and sprinkled with crushed up candy canes.
Equipment
- Stand mixer
Ingredients
- 90 g (3.2oz) All Purpose Flour
- 30 g (1oz) Dutch Processed Cocoa Powder, sifted
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs
- 1/2 cup White Sugar
- 1 tsp Peppermint Extract
- 1/2 tsp Vanilla
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Melted Semi Sweet Chocolate, for dipping
- Crushed Candy Canes, for decorating
Instructions
- Preheat oven to 350°F. Prepare 2 madeleine pans (18 cookies total) by spraying well with baking spray.
- Add the flour, sifted cocoa, baking powder and salt to a mixing bowl, then whisk to combine. Set aside.
- Add eggs, sugar, vanilla, and peppermint to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment.
- Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Fold the dry ingredients into the batter until combined.
- Delicately fold the melted butter into the batter until it is well combined, but the batter isn’t deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.
- Using a 3/4 oz cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.
- Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven, allow the madeleines to cool in the pan for 30 minutes, then carefully pop each madeleine out and place onto a wire rack to cool.
- When cooled, dip each madeleine into the melted chocolate and decorate with crushed candy canes.