5 from 12 votes
Vanilla Bean Browned Butter Madeleine Recipe
These Vanilla Bean Browned Butter Madeleines are delicate sponge cakes flavored with vanilla bean paste and enhanced by the nutty richness of browned butter. The batter is chilled before baking in traditional madeleine shell molds, producing tender cakes with crisp, browned edges. A glaze made with sweetened condensed milk and vanilla bean paste adds sweetness and smoothness. They make a refined treat for teatime or dessert.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
30 mins
Servings:
36
Calories:
1 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 36 Serving
Amount Per Serving
Calories 1
% 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.