Description
Soft and tender chocolate madeleines infused with refreshing peppermint, finished with a smooth chocolate drizzle and crushed candy for a festive touch.
Ingredients
Scale
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 4 ounces semi sweet chocolate, melted
- 2 tablespoons crushed peppermint candy
- 1 tablespoon powdered sugar, optional
Instructions
- Preheat oven to 375 degrees Fahrenheit and generously grease a madeleine pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light. Mix in melted butter, vanilla extract, and peppermint extract.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spoon or pipe batter into each cavity, filling about three quarters full.
- Bake for 9 to 11 minutes until edges are set and centers spring back lightly when touched.
- Cool slightly, drizzle with melted chocolate, and sprinkle with crushed peppermint candy. Dust with powdered sugar if desired before serving.
Notes
- Chill the batter for 30 minutes for better texture and a slight dome.
- Do not overmix to keep the crumb light and tender.
- Use good quality chocolate for a smoother drizzle.
- Store in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 madeleine
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: chocolate peppermint madeleines, holiday madeleines, chocolate shell cakes, peppermint dessert, festive baking