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.