White Chocolate Peppermint Madeleines
Classic French madeleines dipped in white chocolate and topped with crushed peppermint.
Equipment
- Madeleine tin
- Mixing bowls
- Whisk
- Spoon
- Pan
- Baking rack
- Strainer
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1madeleineCalories: 141kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 27mgPotassium: 21mgFiber: 0.3gSugar: 11gVitamin A: 220IUVitamin C: 0.02mgCalcium: 16mgIron: 0.3mg
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