In a small saucepan on low heat, add the butter and let it melt. Stirring occasionally with a spatula. Once the butter has melted remove from heat and set aside.
In a large mixing bowl beat eggs and sugar until pale yellow. Then add vanilla extract into the bowl. Whisk and incorporate all of ingredients together.
In another bowl whisk together the dry ingredients. Once combined add the dry ingredients to the egg mixture. Gently whisk all of the ingredients until fully combined. Then add melted butter and whisk again.
Once everything is well incorporated cover the batter with cling film and set a timer. Tip: The batter needs to be refrigerated for a minimum of 1 hour! If you have more time leave batter overnight.
Once after is ready to be used, preheat the oven to 180. In a small sauce pan melt butter, and apply a light coat to a non-stick, madeleine pan using a pastry brush to grease each well.
Spoon 1 tablespoon of batter into the center of the madeleine pan. Tip: do not touch the batter once spooned in middle. The batter will spread out by itself. This keeps a more uniform shape.
Bake the madeleines for 8 - 10 minutes. The edges will become slightly brown and crispy around edges and the center set. Tip: the sponge is done and should spring back slightly when touched in the middle. A slight hump should also appear.
Allow the madeleines to cool slightly before tying to remove from the madeleine pan (roughly 3 minutes). Repeat steps 6 - 8, until all of the batter has been used up.
Once madeleines have completely cooled, dust with a light amount of icing sugar. Transfer onto a serving plate. Tip: Madeleines are best eaten fresh on the day. Otherwise store in an airtight container and keep for 1-2 days.
