In French-speaking Switzerland, an afternoon snack is commonly referred to as “le quatre-heures” (the four o’clock), in reference to the time when you would normally eat it. My go-to recipe for when we need something sweet and fast is madeleines. This malted chocolate version calls for a few tablespoons of Ovomaltine (also known as Ovaltine), a Swiss powdered drink fortified with vitamins that was first introduced in 1904.
You can throw these madeleines together in under 30 minutes. I like them best when served warm and fresh from the oven. On the other hand, you can let them cool a bit, dip them in some melted chocolate and sprinkle on some chopped pistachios for a bit of color. No matter what, they taste great any time of day when you need something sweet, really quick.
– 1/2 cup (99 grams) sugar
– 1/2 cup (113 grams) unsalted butter, melted and cooled
– 2 eggs
– 3 tablespoons Ovomaltine powder
– 1 cup (142 grams) all-purpose flour
– 1 teaspoon (5 grams) baking powder
1. Whisk the sugar and butter together until well-combined. Then, whisk in the eggs until completely incorporated and the mixture is smooth.
2. Sift the flour, Ovomaltine and baking powder into this mixture. Then, gently stir, just until the flour completely absorbs into the batter. Do not over mix.
3. Divide batter evenly into prepared madeleine mold(s).
4. Bake in a preheated oven for about 12-15 minutes at 180°C/350°F.
5. Remove immediately from pan and place on a wire rack to cool. Store in an airtight container.