Imagine biting into a delicate, shell-shaped French pastry that melts in your mouth, with a luxurious chocolate-peppermint twist that will make your taste buds dance! These Peppermint Chocolate Dipped Madeleines are not just a dessert - they're a culinary experience that transforms an ordinary moment into a gourmet celebration. Whether you're looking to impress guests or treat yourself to a sophisticated sweet, these madeleines promise to elevate your baking game and transport you straight to the charming patisseries of France.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 24 madeleines
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- 1/4 teaspoon peppermint extract
Instructions
- Preheat your oven to 375°F (190°C). Prepare a madeleine pan by greasing it lightly with butter or non-stick spray to ensure easy release of the madeleines after baking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, whisk together the granulated sugar and melted unsalted butter until well combined. The mixture should be smooth and glossy.
- Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition until fully incorporated. Then, stir in the vanilla extract.
- Gradually fold the flour mixture into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined and slightly thick.
- Cover the batter with plastic wrap and refrigerate for about 10 minutes. This resting period helps the madeleines achieve their signature hump.
- Once the batter has chilled, spoon it into the prepared madeleine pan, filling each cavity about 3/4 full. You can use a piping bag for more precision or simply use a spoon.
- Bake the madeleines in the preheated oven for 10-12 minutes, or until they are golden brown and spring back when lightly pressed. Remove from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the madeleines are cooling, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Once the chocolate is melted, stir in the peppermint extract to infuse the chocolate with a refreshing mint flavor.
- Dip the cooled madeleines halfway into the melted peppermint chocolate, allowing any excess chocolate to drip off. Place the dipped madeleines back on the wire rack to set.
- If desired, you can sprinkle crushed peppermint candies or candy canes on top of the chocolate before it sets for an extra festive touch.
- Let the chocolate harden at room temperature or place the madeleines in the refrigerator for a few minutes to speed up the process.
- Once the chocolate is fully set, your peppermint chocolate dipped madeleines are ready to be served! Enjoy them with a cup of tea or coffee.
Tips
- Chill the batter: The 10-minute refrigeration is crucial for achieving the classic madeleine "hump" and tender texture.
- Don't overmix: Gently fold the flour to keep the batter light and airy.
- Use a non-stick madeleine pan and grease it well to ensure easy release.
- Watch baking time carefully - madeleines can quickly go from golden to overdone.
- For a professional touch, use a piping bag to fill madeleine molds evenly.
- Experiment with garnishes like crushed peppermint or a light dusting of powdered sugar.
- Serve fresh on the day of baking for the best texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
