Chocolate Peppermint Madeleines

A chocolate-y, peppermint twist on a classic French treat.

Ingredients

• 1 tablespoon melted butter
• 10 tablespoons butter, (1 stick + 2 tbsp)
• 6 ounces dark chocolate, chopped
• ½ teaspoon of Amoretti® Peppermint Water Soluble Extract
• 1 teaspoon of Amoretti® Vanilla Madagascar Bourbon Water Soluble Extract
• 1 ½ cups powdered confectioners sugar
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 6 large egg whites

For the decoration:

• 6 oz of white chocolate
• 2 tbsp of crushed, peppermint candy (split)

Directions

1. Brush a madeleine baking pan with melted butter.
2. Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn’t touch the bowl). Heat until chocolate and butter are melted, 3-5 minutes. Remove from heat.
3. Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
4. In a stand mixer fitted with the wisk attachment (or with a hand mixer) beat egg whites until very frothy (no stiff peaks). Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
5. Add in the ½ teaspoon of Amoretti® Peppermint Water Soluble Extract & 1 teaspoon of Amoretti® Vanilla Madagascar Bourbon Water Soluble Extract. Mix until combined
6. Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
7. Preheat oven to 375 degrees.
8. Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.