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!
Tried this recipe?Share and mention @likebyregina or tag #likebyregina!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.