Mint Chocolate Madeleines
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These delicate mint chocolate madeleines have become my favorite quick treat to whip up when I'm craving something fancy but don't have all day. The whole process takes less than an hour from start to finish, making them perfect for unexpected guests or a simple weeknight indulgence. I love using fresh mint leaves in the batter because mint is naturally rich in antioxidants and aids digestion, so you're getting a little wellness boost with every bite. The recipe is wonderfully straightforward with just basic pantry ingredients, and the contrast between the cool mint and rich dark chocolate never fails to impress. Trust me, once you try these, you'll be making them again and again.
Ella x
Ingredients
- 250all-purpose flour
- 50 gconfectioner's sugar
- 150 gunsalted butter
- 200 ggranulated sugar
- 2large eggs
- 1 teaspoonmint extract
- 20 gdried mint leaves
- 100 gdark chocolate chips
- 5 gbaking powder
- 5 gsalt
- 100 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 12-cup madeleine pan and dust with confectioner's sugar.
Tip: For best results, use a non-stick pan.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, baking powder, and salt.
Tip: Sift the dry ingredients to remove lumps.
- 3
In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
Tip: Use an electric mixer for this step.
- 4
Add the mint extract and mix until combined. Stir in the dried mint leaves and dark chocolate chips.
Tip: Don't overmix the batter.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Don't overmix the batter.
- 6
Pour the batter into the prepared madeleine pan. Smooth the tops and tap the pan gently to remove any air bubbles.
Tip: Make sure the batter is evenly distributed.
- 7
Bake for 18-20 minutes, or until the edges are golden brown and the centers are still slightly tender.
Tip: Don't overbake the madeleines.
- 8
Remove the madeleines from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Tip: Serve the madeleines warm or at room temperature.
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