Vanilla Bean Browned Butter Madeleine Recipe

A perfect dessert for holiday baking or a cookie exchange, this fluffy Vanilla Bean Browned Butter Madeleine Recipe packs a ton of rich flavor in a tiny sponge cake of deliciousness!

Course Dessert

Cuisine French

Prep Time 5 minutes

Cook Time 20 minutes

Chilling Time 30 minutes

Servings

Calories 1kcal

Author Karly Gomez

Ingredients

14 tablespoons unsalted butter
4 large eggs room temperature
1 cup sugar
2 tablespoons Eagle Brand® Sweetened Condensed Milk
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 Eagle Brand® Sweetened Condensed Milk
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

If you don't have any vanilla bean paste, feel free to substitute regular vanilla extract at a 1:1 ratio.
You can use plain unsalted butter instead of browned butter if you prefer, though the taste and texture of the finished madeleines will be slightly different. To use regular butter, beat it with the sugar for 4 minutes first, and then add the eggs and continue with the recipe as instructed. No chilling is required when you use cold butter versus melted brown butter.

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