Vanilla Bean Browned Butter Madeleine Recipe

Tired of the same old cookie routine? These shell-shaped, golden madeleines are the answer: crisp edged, pillowy center, and fragranced with real vanilla bean and nutty browned butter. I first made this Vanilla Bean Browned Butter Madeleine Recipe the week my mom came to visit she wanted something elegant but not fussy. Twenty minutes of prep, a chilled batter, and a quick bake later, we had a tray of bakery-quality madeleines that vanished before the coffee was cold. If you’re looking for an easy, crowd-pleasing treat that feels special but is surprisingly forgiving, this is it.

This easy Vanilla Bean Browned Butter Madeleine Recipe works for beginners and home bakers alike, and if you love buttery baked treats, you might also enjoy 10 Cheesy Rigatoni Recipes for Pasta Lovers for savory inspiration.

WHY THIS RECIPE WORKS

• Browning the butter adds deep, caramelized, nutty flavor that elevates simple madeleines into something sophisticated without extra ingredients.
• Vanilla bean paste gives true flecks of vanilla and concentrated flavor better than extract for visual appeal and aroma.
• Chilling the batter firms up the butter and helps the madeleines get their signature hump and light, cakey interior.
• The sugar-to-flour ratio and egg beating step ensures a tender crumb with enough lift for those classic shell domes.
• Simple glaze (with Eagle Brand® Sweetened Condensed Milk) adds a glossy, vanilla-sweet finish that keeps cookies moist.

Ingredients

Step-by-step Directions (Beginner-friendly, expert-guided)

1. 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.

   • Tip: Watch closely butter can go from browned to burnt quickly. Swirl the pan and scrape browned bits into the butter for maximum flavor. Cool to warm so it doesn’t scramble the eggs.

2. 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.

   • Tip: Use a hand or stand mixer. Room-temperature eggs whip more voluminously, giving light texture.

3. 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.

   • Pro tip: Chill dough 10 mins for fluffier results if you’re short on time; a full 30–60 minutes gives the best hump and texture.

4. 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.

   • Tip: Fill molds more or less depending on pan size; the batter should domed slightly. Rotate the pan halfway if your oven has hot spots.

5. 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.

   • Tip: If glaze is too thin, add a little more powdered sugar. For a glossy finish, dunk the top and let excess drip off.

Baking timeline (approx): prep 15–20 minutes, chill 30 minutes, bake 10 minutes per batch → total ~1 hour from start to finished tray.

COMMON MISTAKES TO AVOID

• Overbaking (madeleines dry out quickly): Remove when edges are golden and center is puffed; they’ll continue to set a bit as they cool. If already dry, serve with a glaze or a pot of custard for moisture.
• Not browning the butter properly: If you skip browning, you miss the nutty depth. If it burns, toss and start over burnt butter tastes acrid.
• Using cold eggs: Cold eggs reduce volume when beaten. Let eggs sit 20–30 minutes at room temp or warm in a bowl of warm water for 5 minutes to speed it up.
• Overmixing after adding flour: Overmixing develops gluten and makes madeleines tough. Fold gently until just combined.
• Greasing inconsistency: Some pans need a brush of butter and a light dusting of flour to release cleanly. If stuck, cool slightly and pop out with a thin blade or spoon edge.

VARIATIONS & CUSTOMIZATIONS

• Lemon Vanilla Bean Browned Butter Madeleine Recipe: Add 1 tsp lemon zest to the batter and swap the vanilla paste in the glaze for lemon juice and zest for a bright finish.
• Chocolate-dipped: Dip half of each cooled madeleine into tempered dark chocolate; sprinkle with flaky sea salt for contrast.
• Almond flour swap: Replace 1/3 cup of AP flour with almond flour for a nuttier flavor and slightly denser crumb. Not gluten-free unless all AP flour replaced.
• Health-friendly option: Use half the sugar and sub powdered erythritol for the glaze; use unsweetened applesauce (2 tbsp) to reduce butter slightly texture will vary.
• Equipment alternative: If you don’t own a madeleine pan, bake as small drop cookies on a baking sheet at 350°F reduce bake time to 8–9 minutes.

Air fryer note: Tiny madeleine pans work in some larger air fryers; lower temp to 350°F and check at 6–8 minutes. Results vary by model.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Store glazed madeleines in an airtight container for up to 5–7 days. Place parchment between layers to prevent sticking.
• Freezer tips: Freeze unglazed madeleines in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and glaze just before serving. Glazed madeleines can be frozen, but glaze may crack.
• Best reheating method: Warm in a 325°F oven for 3–5 minutes to revive crisp edges and warm the interior. Microwave for 8–10 seconds for a quick fix (glaze may soften).

Serving suggestions and pairings

• Pair with: robust coffee, Earl Grey tea, a latte, or a glass of chilled milk. The browned butter harmonizes beautifully with nutty coffee notes.
• Side dishes: simple fruit salad, whipped mascarpone with honey, or a scoop of vanilla ice cream for dessert.
• Occasions: perfect for an elegant brunch, hostess gift, holiday cookie tray, or small-batch weeknight baking when you want something special without fuss. Great for meal prep bake ahead and freeze for last-minute get-togethers.

NUTRITION INFORMATION (per madeleine, estimate)

• Calories: 165 kcal
• Fat: 8 g (Saturated fat ~5 g)
• Carbs: 20 g (Sugars ~12 g)
• Protein: 3 g

Brief health note: This recipe is higher in saturated fat and sugar due to butter and sweetened condensed milk. Enjoy in moderation as part of a balanced diet.

FAQ

Can I make Vanilla Bean Browned Butter Madeleine Recipe ahead of time?
Yes bake the madeleines, cool completely, then freeze unglazed for up to 3 months or refrigerate glazed for up to 5–7 days. Thaw and refresh in a warm oven before serving.

Why is my Vanilla Bean Browned Butter Madeleine Recipe dry?
Likely overbaked or overmixed. Reduce oven time slightly and fold gently after adding flour. Browning butter properly and using the condensed milk keeps them moist.

Can Vanilla Bean Browned Butter Madeleine Recipe be frozen?
Yes freeze unglazed madeleines on a tray, then transfer to an airtight bag. Glazed can be frozen but may crack; thaw and re-glaze if desired.

Can I use vanilla extract instead of vanilla bean paste?
Yes. Use 1½–2 teaspoons vanilla extract for the batter and 1 teaspoon for the glaze. Paste gives flecks and a stronger vanilla presence.

What pan should I use for best results?
A classic non-stick madeleine pan with 12 shells is ideal. Look for heavy-gauge metal for even browning. If yours sticks, brush with melted butter and dust lightly with flour.

Conclusion

This Vanilla Bean Browned Butter Madeleine Recipe is a small-batch showstopper simple to make, impressive to serve, and endlessly adaptable. Save this recipe, leave a comment below with your favorite variation, and share it with a friend who loves baked treats. Try these next: Salted Brown Butter Chocolate Chip Cookies and Lemon Poppy Seed Loaf.

Enjoy baking and don’t forget to savor one warm from the oven.

Vanilla Bean Browned Butter Madeleines

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Elegant shell-shaped madeleines with a crisp edge and pillowy center, flavored with real vanilla bean and nutty browned butter.

• Total Time: 60 minutes
• Yield: 12 servings

Ingredients

Scale 1x2x3x

• 14 tablespoons unsalted butter
• 4 large eggs (room temperature)
• 1 cup granulated sugar
• 2 tablespoons Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla bean paste
• 1 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 cups powdered sugar
• 1/4 cup Eagle Brand® Sweetened Condensed Milk
• 1 tablespoon vanilla bean paste
• water as needed
• cooking spray for pan
• optional powdered sugar for dusting / lemon zest

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Instructions

1. Add butter to a medium-sized pan over medium heat and cook until browned and fragrant, around 10-15 minutes. Remove and let cool.
2. In a large mixing bowl, combine eggs and sugar; beat until pale and thickened, about 5 minutes. Add condensed milk and vanilla bean paste, then beat until incorporated.
3. Add flour, salt, and baking powder; stir until just combined, then fold in cooled browned butter. Cover and chill for a minimum of 30 minutes.
4. Preheat oven to 375°F and grease a madeleine tin. Fill molds with 1 tablespoon of batter each. Bake for 10 minutes or until edges are browned and centers are puffed. Cool on a wire rack.
5. To make glaze, whisk together powdered sugar, condensed milk, and vanilla bean paste. Thin with water until drizzling consistency. Drizzle over madeleines and let set before serving.

Notes

Madeleines are best enjoyed fresh but can be stored in an airtight container for up to a week.

• Author: soukaina
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian