[RECIPE] Coffee x Ovaltine Madeleines

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 Madeleines with an Ovaltine glaze. As ovaltine contains sugar already, this recipe uses way less sugar compared to others.

Madeleines has a lightly crisp shell, with a spongy, airy texture. And I think it is the best when serving with coffee or a cup of hot tea.

Coffee Ovaltine Madeleines

  • Servings: 12-15 pieces
  • Difficulty: Easy
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    Madeleine Batter
  • 1 Large Egg
  • 1/4 cup Sugar
  • 1 tbsp Instant Coffee Powder
  • 2 tbsp Hot Water
  • 1/2 tsp Vanilla Extract (optional)
  • 1/2 cup All Purpose Flour, sifted
  • A pinch of Salt (approx 1/16 tsp)
  • 1/2 tsp Baking Powder
  • 1/4 cup Unsalted Butter (or 1/2 stick)
  • Ovaltine Glaze:
  • 1/2 tbsp Unsalted Butter, softened
  • 1/4 cup Icing Sugar, sifted
  • 3 tbsp Ovaltine Powder
  • 1 to 2 tbsp Milk


  1. Melt the unsalted butter using the double-boiler method, or by microwave. Set it aside to cool.
  2. In a small bowl, mix instant coffee powder and hot water. Set it aside to cool.
  3. In a bowl, add egg and sugar. Use a hand mixer to whisk in 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!)
  4. Add instant coffee and vanilla extract to the mixture. Mix until combine.
  5. In another bowl, combine sifted all purpose flour, salt, and baking powder.
  6. 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.
  7. Add approx 1/4 cup of mixture to the melted butter. Mix until it fully incorporates. This may take a few minutes.
  8. Pour the butter mixture with the remaining batter. Mix until combine.
  9. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
  10. Preheat the oven at 175 °C or 347 °F.
  11. Prepare some melted unsalted butter. Brush the butter to the madeleine mould.
  12. After 1 hour, do not mix the batter! Transfer the batter directly to a piping bag.
  13. Cut off the tip and pipe batter into baking pan up to three quarters, so the madeleines have enough space to rise.
  14. Bake for 12-14 minutes.
  15. While baking, prepare the ovaltine glaze.
  16. In a small bowl, combine icing sugar, butter, ovaltine powder, and 1 tbsp milk.
  17. You can add more milk to adjust the consistency of the glaze. Set aside.
  18. Let the madeleines cool down. Drizzle the glaze on it. Ready to serve.

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