I have been trying numerous ideas with Ovaltine in my desserts lately, and finally, there is one that turns out perfectly. Ovaltine is a popular kid-friendly drink, but have you thought of pairing it with coffee? The bitterness from coffee pairs surprisingly well with Ovaltine. Therefore, I made a French pastry, Coffee Ovaltine Madeleines. As Ovaltine contains sugar already, this recipe uses way less sugar compared to others.
What is Madeleines?
Madeleines are small sponge cakes with a lightly crisp shell and a spongy, airy texture. The batter is typically baked in a shell-shaped mold. They are best served warm with a cup of coffee or hot tea.
Where do I get the Madeleine Molds?
To make this recipe, you will need a madeleine mold. There are many great options available on Amazon, but my favorite is the USA Pan Madeleine Pan.
Coffee Ovaltine Madeleines
- ¼ cup unsalted butter or ½ stick
- 1 tbsp instant coffee powder
- 2 tbsp hot water
- 1 large egg
- ¼ cup sugar
- ½ tsp vanilla extract optional
- ½ cup all-purpose flour sifted
- A pinch of salt approx 1/16 tsp
- ½ tsp baking powder
- ½ tbsp unsalted butter softened
- ¼ cup icing sugar sifted
- 3 tbsp ovaltine powder
- 1-2 tbsp milk
To prepare Madeleine Batter:
- Melt the unsalted butter using the double-boiler method, or by microwave. Set it aside to cool.
- In a small bowl, mix instant coffee powder and hot water. Set it aside to cool.
- In a bowl, add egg and sugar. Use a hand mixer to whisk at high speed for at least 5 minutes, or until the mixture becomes thick, airy, and can form ribbon. If you are using a whisk, this may take 10-15 minutes. (This step is important!)
- Add instant coffee and vanilla extract to the mixture. Mix until combine.
- In another bowl, combine sifted all-purpose flour, salt, and baking powder.
- Pour in half of the dry ingredients into the wet mixture. Fold in lightly and mix until combined. Pour the remaining dry ingredients. Fold in lightly and mix until combined.
- Add approx 1/4 cup of the mixture to the melted butter. Mix until it fully incorporates. This may take a few minutes.
- Pour the butter mixture with the remaining batter. Mix until combine.
- Cover the bowl with plastic wrap. Refrigerate for 1 hour.
- Preheat the oven at 175 °C or 347 °F.
- Prepare some melted unsalted butter. Brush the butter to the madeleine mold.
- After 1 hour, do not mix the batter! Transfer the batter directly to a piping bag.
- Cut off the tip and pipe batter into a baking pan up to three quarters, so the madeleines have enough space to rise.
- Bake for 12-14 minutes.
To prepare Ovaltine Glaze:
- While baking, prepare the Ovaltine glaze.
- In a small bowl, combine icing sugar, butter, Ovaltine powder, and 1 tbsp milk.
- You can add more milk to adjust the consistency of the glaze. Set aside.
- Let the madeleines cool down. Drizzle the glaze on it. Ready to serve.
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