A rich chocolate madeleine dipped in white chocolate and topped with crushed candy canes. These are sure to be a holiday favorite! Make sure to add espresso powder to up the chocolate flavor.
- 12 tablespoons unsalted butter (melted and cooled)
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3 large candy canes (crushed)
- 8 ounces white chocolate (coarsely chopped*)
- Melt the butter in a heatproof bowl. I recommend cutting the butter up first. No need to be precise here! Just cut the butter up into thick slices so they can easily break down. Microwave in 15 second increments until the butter has completely melted, making sure to stir after each increment. Cover the bowl and refrigerate while you follow the next steps.
- In a medium bowl, sift together the flour, cocoa powder, espresso powder, and salt.
- In the bowl of an electric mixer, whisk together the eggs, sugar, and vanilla extract at medium speed for 3-5 minutes until the mixture is thick and lemon-colored.
- Add the flour mixture and melted butter to the egg mixture. Whisk at medium speed until combined.
- Cover the batter and refrigerate for at least 1 hour (up to 12 hours).
- Right before taking the batter out, preheat the oven to 425F. Spray the madeleine pan with nonstick cooking spray. I use the kind that contains flour. You can butter the pan and sprinkle it with a bit of flour, but I found that the madeleines slipped right out when I used nonstick spray instead.
- Fill each shell with 2 tablespoons of batter (or use a #40 cookie scoop), so that they’re about 3/4 full.
- Bake for 7 minutes, or until they spring back when you press a finger down on the madeleine.
- Turn the madeleines out immediately from the pan and place them on a cooling rack. Wipe down the pan and continue baking until all of the batter has been used.
- While the madeleines cool, place 3 large candy canes in a zip-top bag and use a rolling pin to crush the candy canes. Rolling over the candy canes a few times should do the trick! Set the crushed candy canes aside in a small bowl.
- Melt the white chocolate in a double boiler or microwave. If you’re using a microwave, place the chocolate in a heatproof bowl and microwave in 15 second increments, stirring after every increment until the chocolate is melted and smooth.
- Take out a large sheet of parchment paper and place it on a baking sheet. This is where you’ll be placing the dipped/decorated madeleines.
- Dip the madeleines into the white chocolate, about halfway up. Sprinkle the crushed candy canes on top of the chocolate. Place the baking sheet into the refrigerator to set the chocolate, about 10 minutes.
*I used Ghirardelli’s White Chocolate Baking Bar. I haven’t tried this with a regular bar of white chocolate, but I expect that will work just fine!
Store the cookies in an airtight container at room temperature or in the refrigerator. If storing in the refrigerator, allow the cookies to thaw (about 10-15 minutes) before serving.
Madeleine recipe adapted from Epicurious.
Keywords: Peppermint Chocolate Madeleines