Ingredients
Scale
- 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
Instructions
- Add butter to a medium-sized pan over medium heat and cook until browned and fragrant, around 10-15 minutes. Remove and let cool.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian