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Peppermint Bark Dipped Madeleines
Date: November 17, 2016
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon coarse salt
  • 6 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 2 sticks unsalted butter melted, plus extra soft
  • 1 tablespoon plus 1 teaspoon honey
  • 1 teaspoon vanilla bean paste
  • 12 ounces of white chocolate, melted
  • Peppermints, crushed fine
Preparation Steps:
  1. Whisk together flour, baking powder, and salt in a medium bowl.
  2. In another bowl, whisk together eggs and sugars on high speed until light and fluffy. Sift the flour mixture over top in 2 additions, folding in after each addition.
  3. Fold in melted butter in 2 additions. Add in honey and vanilla.
  4. Generously brush madeline pans with butter using a pastry brush to fully cover ridges. Transfer batter to a pastry bag with a ½ inch tip and pipe into molds, filling ¾ full.
  5. Bake on the middle rack of 350 degree oven for 8-11 minutes until pale golden brown. Immediately remove from pan by shaking and place on a cooling rack. Wash and rebutter for each batch. Cool thoroughly.
  6. Melt white cholate over a double boiler. Place crushed peppermint candy in a shallow bowl. Dip the shell top of each cookie into chocolate and shake to remove excess. Then lightly dip into peppermint candy. Place on a silpat and allow chocolate to set.

Yield:  24 cookies