These festive white chocolate peppermint madeleines are dipped in white chocolate and then dusted with crushed peppermints. This classic French treat is perfect for the holidays.
Madeleines are one of my favorite treats when I just want something small but sweet to eat. Classically made with flour and almond flour they are a wonderfully elegant treat for any gathering. Often these little cakes are called cookies but these soft and buttery cakes are perfect for any occasion. These are dipped in white chocolate and covered with crushed peppermint candies to make the perfect treat for the holidays. They are perfect with a hot cup of coffee or hot chocolate.
In this recipe
A classic madeleine only has a few ingredients, and this recipe is no different.
Almond flour: adds some texture as well as a slight nutty flavor to the madeleines.
Brown butter: adds an additional nutty flavor to the madeleines. For a lighter tasting madeleine just melt the butter but do not brown it.
White chocolate: is the perfect accompaniment to madeleines and peppermint. However, you can change this chocolate out for any of your favorites.
What are madeleines?
Madeleines are a French confection that is normally made with plain flour and almond flour as a base with sugar, honey, eggs and melted butter. This yields a light spongy cake that can be served with coffee or tea. There are two things that make madeleines stand out. The first is their shape. These cakes have a shell-like shape. The second is their classic hump, which we will talk about shortly.
Chilling the dough
One of the most important things that you need to do with this recipe is to chill the dough for at least an hour. I will leave mine overnight to really help develop the flavors. Just like cookies allowing the batter to rest will evenly hydrate the batter as well allow the flavors to intensify. This is also important to make that famous hump these cakes are known for. The hump develops by putting the cold batter into a hot oven.
Baking the peppermint madeleines
These cakes bake pretty quickly so don’t stray too far from the oven. One of the reasons for the large range in cooking times is the size of the tin that they are in. Also, while you want them to be golden you will want make sure the edges don’t get too dark. These will expand in the oven and if you overfill the tin, you will have a shell impression on a blob of cake instead of a shell shaped cake. It is also important to allow them to cool in the pan for about 10 minutes. This will help them keep their shape.
Looking for other white chocolate recipes?
White Chocolate Peppermint Madeleines
- Madeleine tin
- Mixing bowls
- Baking rack
- 13 tablespoons butter unsalted
- 1 ½ cups powdered sugar
- ½ cup flour
- ½ cup almond flour
- ½ cup white chocolate
- ⅓ cup peppermint candy crushed
- 3 eggs
- 1 tablespoon honey
- ¼ teaspoon salt
- In a pan heat the butter over medium high heat and brown, about 5 minutes. And pour through a strainer into a bowl and set aside.
- In a mixing bowl whisk all of the dry ingredients together and set aside. In another mixing bowl whisk the eggs and honey together. Pour the dry ingredients over the wet ingredients and mix to combine. Gently whisk in the cooled melted butter.
- Cover and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 375°F, 190C or gas mark 5. Spray the madeleine pan with non-stick spray or brush with butter and dust with flour.
- Spoon the batter into the prepared pans. You don’t want to fill them more than ⅔ full and bake for 9-13 minutes. Allow to cool in the pan for 10 minutes and finish cooling on a baking rack.
- While the madeleines are cooling melt the white chocolate. Once the madeleines are cool dip the large half into the chocolate and sprinkle the crushed peppermint on top. Place back on the baking rack to allow the chocolate to harden.