Living in France, you learn to know what really is french and that every french dish has a very specific way in which one must prepare it. There are of course a few simpler recipes that are just as delicious,and luckily this is one of them. You don't need to use a madeleine pan, you could use a cupcake or mini cupcake one instead too. I have made this so many times, and they turn out perfect every time; They are lighter than air but you don't have to beat the eggwhites seperate from the yolks. They go great with coffee or dipped thick Mexican drinking chocolate.
Adapted from 'The Cook's Encyclopedia of Cookies'
1 1/4 cups (175g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup (90g) powdered sugar
1 tablespoon lemon zest
1 1/4 tablespoon lemon juice
6 tablespoons (85g) butter, melted
1. Preheat the oven 375F. Butter you Madeleine or cupcake pan. Sift the flour and baking powder together in a bowl.
2. Beat the sugar and eggs in an electric mixer for 7 minutes, until thick,creamy and a pale yellow color, add the lemon zest and juice.
3. Add the flour, alternating with the melted butter in 4 batches. Let the mixture stand for ten minutes. Then spoon the mixture into the pan, filling it 3/4 full.
4.Bake fo 12-14 minutes until a toothpick inserted in the center of a Madeleine comes out clean.
(You can also substitute the lemon zest and juice for orange)