*This post and recipe was sponsored by Crisco All-Vegetable Shortening Sticks. All opinions expressed are my own.
The coziest season of the year is upon us and that means holiday baking is in full bloom with flavorful treats that envelope our senses with nostalgia, delight, and comfort. These hot chocolate madeleines with marshmallow crème and chocolate drizzle are decadent and oh so fluffy thanks to Crisco All Vegetable Shortening sticks. With a hint of warm cinnamon and a touch of gooey marshmallow crème and melted chocolate, they taste just like a cup of rich cocoa in cookie form. These irresistible madeleines will have you feeling the magic of the holidays with one bite.
If you have ever made traditional Madeleines then you know they require a big time commitment with hours of chilling prior to baking. However, these madeleines are made with Crisco All Vegetable Shortening sticks and that means mere minutes of chilling time vs. an hour or more! And the result of using Crisco shortening in these cookies is that you get a cookie with a crispy exterior and the most tender, fluffy interior. Additionally, the use of Crisco shortening allows for all of the beautiful flavors of hot chocolate to shine. I used Crisco All Vegetable Shortening Sticks in all of the components of this recipe for Hot Chocolate Madeleines with Marshmallow Crème and Chocolate Drizzle, and the result was out of this world delicious! These shortening sticks are simple to measure as they are in stick form and come with printed measurements on the wrappers.
Baking Madeleines with Crisco All Vegetable Shortening Sticks
Madeleines are French cookies that are known for having a hump in the middle. In fact, the middle hump is essential for a madeleine to be a madeleine! If you have ever seen a recipe for madeleines you will find that the traditional way to get that hump in the middle to rise is by chilling the batter for at least an hour, or overnight. However, and this is quite amazing, what I discovered when creating this recipe for Madeleines using Crisco shortening, was that you didn’t need so much chill time. That is because Crisco has some big benefits in baking. In particular, when using Crisco shortening, you don’t need to chill cookies for tender, fluffy, and airy results. You can skip the long chilling times as cookies made with Crisco won’t flatten or spread when baking. What a time saving holiday hack!
Let’s talk about flavor. What I loved about using Crisco shortening sticks for these cookies was how it allowed for the flavor of the ground cinnamon spice and ingredients like cocoa powder and vanilla to really shine. While these madeleines were baking the entire house was filled with the sweetest aroma of the holidays.
Tips for Making These Hot Chocolate Madeleines
The following recipe for Madeleines is easily made in either a madeleine pan or with a mini muffin pan. A helpful bonus of using Crisco shortening sticks is that brushing melted Crisco into the pan gives a beautiful non-stick result. The madeleines effortlessly slip right out of the pan after baking without any breaks in the cookie, which is important when making this delicate dessert.
• The first step to making these hot chocolate madeleines is to brush melted Crisco All Vegetable Shortening into each of the molds. Then dust very lightly with flour. Freezing the pan will set the shortening and flour for perfect Madeleines every time.
• Use a stand mixer fitted with the whisk attachment to beat eggs and sugar until doubled in volume. The mixture should be pale and thick after about 5 minutes of mixing.
• It is important not to overmix and deflate this batter. So sift the flour, cinnamon, baking powder, and cocoa powder over the egg mixture in two additions and gently fold using a rubber spatula.
• When you add the melted Crisco shortening, pour it against the inner rim of the bowl and gently fold that in.
• Use a tablespoon sized cookie scoop to evenly distribute the madeleine batter into each mold. Then simply place the filled pan in fridge just while the oven heats.
• You will bake these at 370 degrees F for only 8-9 minutes. The heat from the oven will work in conjunction with the baking powder and shortening to give you the humps and a moist and fluffy cookie.
• Remove madeleines from the molds right after baking. Use a knife to gently lift them out of each mold and place on cooling racks.
• Once the madeleines are cooled completely, make the easy microwave marshmallow crème and even easier chocolate drizzle.
• Enjoy and happy baking!
Hot Chocolate Madeleines with Marshmallow Creme and Chocolate Drizzle
These hot chocolate madeleines with marshmallow crème and chocolate drizzle are decadent and oh so fluffy thanks to Crisco All-Vegetable Shortening sticks. With a hint of warm cinnamon and a touch of gooey marshmallow crème and melted chocolate, they taste just like a cup of rich cocoa in cookie form.
Hot Chocolate Madeleines
- 6 tablespoons Crisco All-Vegetable Shortening melted
- 2 large eggs
- 1/2 Cup granulated sugar
- 3/4 teaspoon vanilla extract or vanilla bean paste
- 2/3 C all-purpose flour spooned and leveled
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 teaspoons fine sea salt
- 1/2 teaspoon Clabber Girl baking powder
- 1/4 teaspoon Spice Island ground cinnamon
- 1 Tablespoon melted Crisco All-Vegetable Shortening for pan
- 1 Cup mini marshmallows
- 2 tablespoons heavy cream
- 1 Tablespoon Crisco All-Vegetable shortening
- 1/4 teaspoon vanilla extract or vanilla bean paste
- 1/3 Cup semi-sweet chocolate chips
- 1 teaspoon Crisco all-vegetable shortening
Hot Chocolate Madeleines
Melt 1 tablespoon Crisco All-Vegetable shortening in the microwave. Then brush madeleine pan cavities with melted Crisco. Dust in a bit of all-purpose flour. Place plan in freezer.
Then melt 6 tablespoons of Crisco All-Vegetable Shortening and set aside.
Place eggs in stand mixer fitted with whisk attachment. Begin whisking on medium high speed.
Once foamy, gradually add in sugar. Continue to beat until thickened, pale, and doubled in volume. Then add the vanilla extract (or paste) into eggs and whisk until combined.
In a small bowl, whisk together the flour, cocoa powder, baking powder, ground cinnamon, and salt.
Turn off mixer and remove bowl from stand. Sift over the dry ingredients in 2 additions, folding mixture gently after additions.
Then pour melted Crisco around the inner edge of bowl and gently fold in.
Preheat oven to 370 degrees F and while it is heating, Place madeleine batter in fridge.
Evenly spoon and distribute batter into pan.
Bake 7-9 minutes.
Remove from oven and Immediately use a knife to gently turn out madeleines onto a wire rack to cool.
Marshmallow Creme and Chocolate Drizzle
In a microwaveable bowl, melt the Crisco All Vegetable Shortening with the mini marshmallows and cream. Heat for one minute, stir, then go for another 15 seconds as needed.
Then stir in the vanilla.
For the chocolate drizzle, put chocolate chips and Crisco All Vegetable Shortening into a small microwaveable bowl. Heat until melted, about 1 minute. Stir until smooth.
Dip cooled madeleines into marshmallow crème and place onto parchment or wax paper to set. Drizzle on chocolate and allow to set before serving.