Coffee Ovaltine Madeleines
I’ve been experimenting with Ovaltine in various desserts lately, and I finally found a combination that works beautifully: Coffee Ovaltine Madeleines. Ovaltine is a classic, kid-friendly drink, but when paired with coffee, the result is a delightful fusion of flavors. The bitterness of coffee complements the maltiness of Ovaltine, making for an irresistible treat. Best of all, since Ovaltine already contains sugar, this recipe requires significantly less sugar than usual.
What Are Madeleines?
Madeleines are delicate, small sponge cakes known for their signature shell-like shape and airy texture. They have a light, crisp exterior and a soft, spongy interior. Traditionally baked in a shell-shaped mold, these French pastries are best enjoyed warm with a cup of coffee or hot tea.
Where to Get Madeleine Molds:
To make these Coffee Ovaltine Madeleines, you will need a madeleine mold. There are many excellent options available online, but my personal favorite is the USA Pan Madeleine Pan. It’s durable and provides consistent results, making it a worthwhile addition to your kitchen.
- Perfect for delicious French madeleines that bake evenly and taste great; heavy gauge aluminized steel that is commercia…
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with…
- Nonstick Americoat coating – a patented silicone coating which is PTFE, PFOA and BPA free – provides quick and easy rele…
Coffee Ovaltine Madeleine
Ingredients
Madeleine Batter
- 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
Ovaltine Glaze
- ½ tbsp unsalted butter softened
- ¼ cup icing sugar sifted
- 3 tbsp ovaltine powder
- 1-2 tbsp milk
Instructions
To prepare Madeleine Batter:
- Gently melt the butter using either a double-boiler or microwave, allowing it to reach a temperature of 45-60°C. Allow it to rest.
- In a small bowl, mix the instant coffee powder with hot water. Set it aside to cool.
- In a large bowl, add the eggs and sugar. Using a hand mixer, whisk at high speed for at least 5 minutes, or until the mixture becomes thick, airy, and forms a ribbon-like consistency. If using a whisk, this step may take 10-15 minutes. This step is crucial for achieving the right texture.
- Add the cooled instant coffee and vanilla extract to the egg mixture. Mix until well combined.
- Sift in all-purpose flour, baking powder, and cocoa powder, then mix until well combined.
- Gradually incorporate the melted butter in three separate additions, ensuring thorough mixing before each addition.
- Cover the batter and let it chill in the refrigerator for 30-60 minutes, ensuring not to exceed this timeframe to prevent the butter in the batter from solidifying.
- Preheat your oven to 175°C (347°F).
- Melt approximately 2 tablespoons of butter and delicately brush the pan using a pastry brush. Evenly sift cake flour onto the pan, ensuring to remove any excess flour.
- After 1 hour, do not mix the batter. Transfer the batter to a piping bag. Cut off the tip and pipe the batter into the molds, filling each about 80% full to allow space for rising.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
- Invert the pan onto the counter and transfer the warm madeleines to a wire rack to cool.
To prepare Ovaltine Glaze:
- While the madeleines are baking, prepare the Ovaltine glaze. In a small bowl, combine the icing sugar, softened butter, Ovaltine powder, and 1 tablespoon of milk. Stir until smooth, adjusting the consistency with more milk if needed.
- Drizzle the Ovaltine glaze over the cooled madeleines. Serve and enjoy!
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