These Chocolate Peppermint Madeleines are soft, buttery, and perfectly festive. Light and spongey with a rich chocolate-peppermint flavor, they’re dipped in dark chocolate and finished with crushed candy canes for a delicious holiday bite.
WHAT ARE MADELEINES?
Madeleines are small, buttery sponge cakes from France, baked in a special shell-shaped pan that creates their signature ridged surface. The pan’s shallow depressions give each cake its seashell appearance and defined grooves.
Traditional madeleines also often feature a slight hump on the reverse side — a small rise that many bakers prize. While that hump is a hallmark of a classic madeleine, these treats are delightful whether or not the hump appears.
TIPS FOR MAKING PERFECT chocolate peppermint MADELEINES
Tip 1) Don’t over mix
Fold the dry ingredients in gently until just combined. Overmixing will deflate the airy batter and produce dense madeleines instead of light, tender shells.
Tip 2) Use a good quality pan
A heavy, well-made madeleine pan helps the cakes release cleanly and develop crisp, defined ridges. A sturdy pan is one of the simplest ways to improve your results.
Tip 3) Use baking spray instead of butter
Greasing the pan with baking spray gives a more even, consistent browning and helps the madeleines release more easily than rubbing with butter.
Tip 4) Use a cookie scoop
Portioning the batter with a 3/4 oz cookie scoop ensures consistent size and even baking. Fill the scoop to the top for uniform madeleines.
Tip 5) Spread the batter
After scooping, use the scoop to gently spread and shape the batter to fit each pan cavity. This helps produce uniform shells with well-defined edges.
Tip 6) Freeze them
Once the pans are filled, freeze them for 15 minutes before baking. A short freeze helps the madeleines develop their characteristic hump and improves final texture.
MAKING THE chocolate peppermint MADELEINES
1. Mix dry ingredients: Whisk together the flour, sifted cocoa powder, baking powder, and salt in a bowl until evenly combined.
2. Whip sugar and eggs: In a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, and peppermint extract. Whip on high until the mixture is thick, tripled in volume, and ribbons off the whisk—about 8 minutes.
3. Add dry to wet: Remove the bowl from the mixer and gently fold the dry ingredients into the whipped egg mixture with a spatula until incorporated. Be careful not to deflate the batter.
4. Fold in butter: Fold in the melted butter delicately. For an easier blend, stir a small portion of batter into the butter first, then fold that mixture back into the main batter until smooth.
5. Scoop, freeze, and bake: Using a 3/4 oz cookie scoop, portion the batter into greased madeleine pans and lightly spread each portion to fit the cavity. Freeze the pans for 15 minutes, then bake at 350°F for 11–12 minutes until the madeleines are springy and cooked through. Let them cool briefly in the pan, then transfer to a wire rack to cool completely.
6. Dip and decorate: Once cooled, dip each madeleine into melted dark or semi-sweet chocolate and sprinkle with crushed candy canes. Allow the chocolate to set before serving.
Get the Recipe:
Chocolate Peppermint Madeleines
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Ingredients
- 90 g (3.2 oz) All-purpose flour
- 30 g (1 oz) 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 extract
- 1/2 cup Unsalted butter, melted
- 1/2 cup Semi-sweet chocolate, melted (for dipping)
- Crushed candy canes (for decorating)
Equipment
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Stand mixer (or whisk and some elbow grease)
Instructions
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Preheat the oven to 350°F (175°C). Prepare two madeleine pans (18 total cavities) by spraying them well with baking spray.
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Whisk the flour, sifted cocoa powder, baking powder, and salt together in a bowl and set aside.
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In a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, and peppermint extract. Whip on high for about 8 minutes until thick, tripled in volume, and ribboning from the whisk.
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Remove the bowl from the mixer and fold the dry ingredients into the whipped mixture until just combined.
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Gently fold the melted butter into the batter without deflating it. For best results, incorporate a small portion of batter into the butter first, then combine that mixture with the rest of the batter.
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Using a 3/4 oz cookie scoop, portion the batter into the prepared pans and use the scoop to lightly spread each portion to the shape of the cavity. Freeze the filled pans for 15 minutes.
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Bake the madeleines from frozen at 350°F for 11–12 minutes, until they are springy and set. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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When cool, dip each madeleine in melted chocolate and sprinkle with crushed candy canes. Allow the chocolate to set before serving.