Go Back
+ servings
Peppermint Chocolate Dipped Madeleines | wildwildwhisk.com
Print Recipe
5 from 1 vote

Peppermint Chocolate Dipped Madeleines

Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Servings: 12
Author: Trang

Ingredients

  • 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

Instructions

  • 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.