Madeleine

In a small bowl mix the flour, baking powder and salt until well blended.

In a seperate bowl, beat the eggs and sugar together with an electric mixer until the mixture triples in volume and forms a thick ribbon when the beaters are lifted. Add the vanilla and beat to combine

Slowly add the flour into the batter and fold in. Finally add the cooled melted butter. Cover and refrigerate for atleast 30mins until slightly firm

Dust the Madeleine pans with flour. Drop a generous tablespoonful of the batter in the center of each mold. Bake the madeleines for 11-13mins, until the edges are golden brown and the centers spring back when lightly touched

I was paying attention during the baking process because I didn't want to overbake them

Once done, tranfer the madeleines smooth size down to wire racks to cool.