Chocolate Dipped Madeleines
Dip your vanilla madeleines in chocolate and sprinkle them with crushed candy canes for an easy and fun holiday twist! This chocolate dipped madeleine recipe is also a great way to use up all those leftover peppermint candies after the holidays.
Servings: 24 madeleines
Equipment
Ingredients
- 6 oz unsalted butter melted and cooled, 170 g
- 2 large egg
- 2 large egg yolk
- 1 cup granulated sugar 200 g
- ⅛ teaspoon of salt
- 2 teaspoon pure vanilla extract
- 1 ⅓ cup all-purpose flour 180 g
- ¼ teaspoon of baking powder
- 10 oz chocolate melting wafers 284 g
- 3 - 4 candy canes
- Melted butter and flour for pan
Instructions
- Melt butter in a small saucepan (or in the microwave) and set aside to cool.
- Add the whole egg, egg yolk, sugar, salt, and vanilla extract to a stand mixer bowl and beat together with the wire whip until light in color and creamy.
- Sift flour and baking powder into a small mixing bowl. Fold the flour mixture into the egg mixture with a spatula in two additions until just combined.
- Fold the melted cool butter into the batter, working quickly so as not to over mix.
- Cover the bowl with plastic wrap and refrigerate for at least one hour, and longer if you have time.
- Preheat the oven to 375°F.
- Melt 1 tablespoon of butter and brush it onto the madeleine pan, wipe off any excess pool of butter and sprinkle the pan with extra flour, shake off the excess.
- Spoon about 2 tablespoons of batter in each madeleine cup. Bake for 12-13 minutes, until the edges are golden brown.
- Remove from the oven and transfer to a wire rack. Allow the madeleines to cool completely in the pan.
- Once cooled, remove madeleines from the pan. Wash the pan, butter and flour it again to continue baking the second batch.
- Allow the madeleines to cool completely before dipping them in chocolate.
- To crush the candy canes, put them in a ziploc bag, wrap the bag in a thick kitchen towel, use a rolling pin or something heavy and sturdy you have around to crush the candies.
- Melt chocolate in a heatproof bowl over a water bath or a double boiler. Take off the heat and stir until smooth.
- Dip the madeleines, scalloped shell side, into the melted chocolate. Shake off excess chocolate and lay it, chocolate side up, on a parchment lined baking sheet.
- Immediately sprinkle crushed candy canes over the chocolate covered madeleines before the chocolate starts to solidify. You can dip about 2-3 madeleines at a time and the candies will still stick.
- Allow the chocolate to harden at room temperature for a few hours before serving. Or eat them while the chocolate is still melted, it will be slightly messy but still good!
Notes
- Bake these in 2 batches or 1 pan at a time in the middle of the oven. Keep the remaining batter in the refrigerator while the first batch is baking.
- Make sure to chill the batter at least one hour before baking and up to 2 days in the refrigerator.
- Make sure to grease and flour your pan even if it is nonstick.
- Store baked madeleines at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 39g | Calories: 175kcal
