Source: Bon Appetit, January 2000
adapted by

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
powdered sugar

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using an electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add the cooled melted butter in steady stream, beating just until blended. Do not overbeat.

Spoon 1 tablespoon of batter into each indentation in pan. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

Dust cookies with powdered sugar or you can dip them in melted chocolate or drizzle lemon glaze on top.

For Lemon Glaze: mix enough powdered sugar with 2 tablespoons of fresh lemon juice to get the consistency you like!