Mini Mint Chocolate Madeleines

Desserts | December 11, 2015 | By

Mini Mint Chocolate Madeleines

Earlier this week, I organized a white elephant gift exchange for my work. It turned out to be a great success. A couple bottles of champagne and 30 participants later, I ended up with an adult coloring book. And though I’m super excited to color in my gift, I’m glad that we got to take an hour out of our days to unwind during this busy work season. And obviously, what’s a holiday event without a little cookie action?

12daysofcookies2015

Day 6: Mini Mint Chocolate Madeleines

When I first moved into my apartment, my mom gave me a ton of new baking supplies, one of which was a pan for mini madeleines. I’ve never made madeleines before, but I thought how hard could these cake-like cookies be?

Much like my previous post on macarons, the trick to the perfect madeleine is in the technique. The eggs should be whipped to the perfect consistency and sifting the flour is a must. An extra tip: a little goes a long way when it comes to the peppermint extract. 

I hope you enjoy!

Mini Mint Chocolate Madeleines

Mini Mint Chocolate Madeleines
Yields 25
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Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Ingredients
  1. 1 1/2 Cup + 1 Tbsp Flour
  2. 3 Tbsp Cocoa Powder
  3. 1/2 Tsp Baking Soda
  4. 1/3 Cup + 2 Tbsp Sugar
  5. Pinch of Salt
  6. 2 Eggs, room temperature
  7. 1/4 Tsp + 2 Drops Mint Extract
  8. 7 Tbsp Butter, softened
  9. Powdered Sugar
Instructions
  1. Sift together the flour, cocoa and baking soda a couple times, and set aside.
  2. Combine the sugar, salt, mint extract and eggs in a stand mixer and mix until frothy. Add the 6 1/2 tbsp of softened butter. It's okay if your batter has bits of butter.
  3. Sift the flour mixture into your butter mixture and combine with a hand whisk until just combined. Chill for at least one hour.
  4. Preheat the oven to 425 degrees and butter the mini madeleine pans with the leftover 1/2 tbsp of butter. Spoon a little bit of the batter into each mold and use the back of a spoon to spread the batter to fill most of the mold.
  5. Turn down the oven to 350 degrees and bake madeleines for 13 minutes. Remove from the oven and let rest in the mold for a couple minutes before gently removing. Combine enough powdered sugar with a couple drops of mint extract and sift over the cooled madeleines.
Adapted from Lemons and Anchovies
à la main http://alamain.net/
Mini Mint Chocolate Madeleines

Mini Mint Chocolate Madeleines

Mini Mint Chocolate Madeleines

 Mini Mint Chocolate Madeleines

Mini Mint Chocolate Madeleines

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