Maple syrup madeleines

Preheat oven to 200°C. Put butter in a saucepan over a medium heat and cook for 2-3 minutes or until melted. Set aside to cool. Brush the moulds of a 12-mould madeleine tin with melted butter and dust with flour. Reserve remaining butter.

Put eggs, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and beat, using an electric mixer, for 5 minutes or until thick, creamy and doubled in volume. Remove from heat and continue beating for 2 minutes or until mixture cools. Add maple syrup and orange zest and beat to combine. Sift flour and baking powder over mixture, then gently fold with a large metal spoon. Add reserved butter and stir to combine.

Spoon tablespoonfuls of mixture into prepared moulds. Bake for 8 minutes or until madeleines are golden and spring back when lightly pressed. Cool for 2 minutes in tin. Turn out and sprinkle with extra sugar. Spoon remaining mixture into moulds and repeat to make 24 madeleines (see Note, above). Serve.