Christmas is over and I’m playing with candy canes! Always late to the party, as usual… But hey, if you’re looking for ways to use up those left over candy canes, I have to suggest these peppermint chocolate dipped madeleines. Actually I used peppermint snow on these, which is pretty much just crushed up peppermint candy cane with a fancy name, that comes in a fancy jar. But you could just put a few candy canes in a ziploc bag and crush them with a mallet!
For these madeleines, I broke open the seal to a brand new bottle of Fiori di Sicilia that I picked up while Christmas shopping. I’ve been dying to try this extract ever since I read this book called Eat Cake by Jeanne Ray. If you love baking and reading, you would enjoy this book, it is wonderful! And the extract, OMG, is to die for!
The aroma of Fiori di Sicilia is quite powerful, so a little bit will go a long way. I stored these madeleines with a whole bunch of Christmas cookies in the same container and the scent permeated into the other cookies as well, I didn’t mind it at all 😉 . It is a combination of citrus and vanilla, so you could substitute it with vanilla and orange extract if you don’t want to purchase it just for one recipe, or just use vanilla extract if you don’t want to bother. Although, I can guarantee you won’t just use it once, I’m hooked and I want to put it in everything now. You just wait and see! 😛
Hope you guys all had a wonderful and relaxing Chistmas! Soon we’ll be counting down to the New Year! Where did time go?
Peppermint Chocolate Dipped MadeleinesPrint Rate
- 1 large egg
- 1 large egg yolk
- 3 oz unsalted butter – melted and cooled
- 1/2 cup granulated sugar
- A pinch of salt
- 1/2 teaspoon Fiori di Sicilia extract
- 2/3 cup all-purpose flour
- 1 tablespoon butter + 1 tablespoon flour for the mould
- 4 oz semi-sweet chocolate chip
- Peppermint snow or crushed peppermint candy cane
- Powder sugar for dusting - optional
- Special equipment: regular size madeleine pan (12 cup)
- Melt the butter in a small sauce pan (or in the microwave) and set aside to cool.
- Add the egg and egg yolk to a medium mixing bowl and beat together.
- Add sugar, salt and Fiori di Sicilia extract to the egg and beat until light in color and creamy.
- Fold the flour into the egg mixture, half at a time, until combined.
- Fold in the melted butter, working quickly as not to over mix.
- Refrigerate the batter while the oven is preheating. Preheat the oven to 375°F.
- Melt 1 tablespoon of butter and brush it onto the madeleine mould, wipe off any excess pool of butter. Sprinkle the mould with flour, shake off the excess.
- Spoon about 1 rounded tablespoon of batter in each madeleine cup, don’t flatten the batter, it will spread in the oven.
- Bake for 14 minutes until you can see the side/bottom turning golden brown.
- Remove from oven and transfer to a wire rack to cool.
- If you don’t want to bother with chocolate or peppermint, you could serve the madeleines plain with a dusting of powder sugar.
- Melt the chocolate chip in a glass bowl placed over a hot bath of water or in the microwave, or in a little crockpot.
- Use a small spatula to coat the cooled madeleines with the melted chocolate. Coat each madeleine half way on both sides.
- Sprinkle peppermint snow or crushed candy cane over the chocolate, place on a parchment lined baking sheet until the chocolate harden. You could place the baking sheet in the freezer for 10 minutes to quicken the process if desired.