3 eggs
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 pound unsalted butter, melted and cooled
optional:  freshly grated lemon zest or almond paste.
optional:  dust with powdered sugar after baking.
Preheat oven to 375 F.  Butter and flour the madeleine pans.  If using
a non-stick pan, only use cooking spray.  Beat the eggs, salt, and sugar
together until thick, 8 minutes.  Add the vanilla.    Fold in the flour,
rapidly, but gently.   Fold in the butter gently.  Quickly spoon the
mixture into the madeleine pans, about 3/4 full.  Bake until golden,
about 8-10 minutes. Watch carefully.  Remove from pans, cool on
racks.

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