Vanilla Bean Browned Butter Madeleine Recipe
User Reviews
5
Vanilla Bean Browned Butter Madeleine Recipe
Description
The Vanilla Bean Browned Butter Madeleines combine butter browned to a fragrant, nutty stage with eggs, sugar, sweetened condensed milk, vanilla bean paste, flour, salt, and baking powder to create a soft, airy batter. Chilling the batter helps develop a light texture. Baked in a madeleine tin at 375°F, the cakes puff up and brown lightly at the edges, offering a tender crumb with a slight crispness.
The browned butter adds a deep buttery flavor, complemented by the sweet condensed milk and the floral vanilla bean paste. The finishing glaze of powdered sugar, condensed milk, and vanilla bean paste thickens into a smooth coating that enhances the cakes' sweetness and texture.
These madeleines serve well sliced or whole with coffee or tea, offering a refined, buttery treat with subtle vanilla notes and a tender, springy texture. The recipe accommodates vanilla extract as a substitute for vanilla bean paste and can use regular butter in place of browned butter if preferred, though the texture and flavor will differ slightly.
Chilling the batter is important for achieving the right texture with browned butter, whereas using regular butter skips this step. The glaze is whisked separately and drizzled or spread over the cooled madeleines to complete the dessert.
Ingredients
- 14 tablespoons butter unsalted
- 4 large egg room temperature
- 1 cup sugar
- 2 tablespoons sweetened condensed milk brand: Eagle Brand®
- 2 teaspoons vanilla bean paste
- 1 ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
For the Glaze
- 2 cups powdered sugar
- ¼ cup sweetened condensed milk brand: Eagle Brand®
- 1 tablespoon vanilla bean paste
- water as needed
Instructions
- Add butter to a medium-sized pan over medium heat and cook until browned and fragrant, stirring the whole time, around 10-15 minutes. Remove from stove and pour into a heat-safe bowl and set aside to cool.
- In a large mixing bowl, combine the eggs and sugar and beat at medium speed until the mixture becomes pale and thickens, around 5 minutes. Add the Eagle Brand® Sweetened Condensed Milk and vanilla bean paste and beat until incorporated.
- Add the flour, salt, and baking powder and stir until just combined. Do not overmix. Pour the cooled browned butter into the bowl and gently fold thoroughly incorporated. Cover and chill for a minimum of 30 minutes.
- Heat oven to 375 degrees and grease a madeleine tin with cooking spray. Remove chilled dough from the fridge and add one tablespoon of batter to each shell mold. Bake for 10 minutes, or until the edges are browned and the center is puffed. Remove madeleines from tin and cool on a wire rack.
- To make the glaze, whisk together the powdered sugar, Eagle Brand® Sweetened Condensed Milk, and vanilla bean paste until a gooey ball forms. Slowly add water, one teaspoon at a time, until mixture reaches a drizzling consistency. Drizzle over madeleines, or dunk madeleines in the glaze, and set on a wire rack with a plate or bowl beneath to catch the drippings. Allow glaze to set before storing cookies, up to one week, in an air-tight container.
Notes
- You can substitute vanilla extract in equal amounts if vanilla bean paste is unavailable.
- Using plain unsalted butter instead of browned butter produces a different texture and taste; if using plain butter, beat it with sugar first and omit chilling.
- Chilling the batter with browned butter is essential to develop the right texture and lift in the madeleines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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