Author/Submitted by: Nancy Tarsi
Preheat oven to 375 degrees. Grease and flour madeleine pans.
With mixer in large bowl, beat together the eggs, yolks, sugar, orange
vanilla, and orange juice until pale yellow and almost tripled in volume
(about 6 minutes). Sift flour over this mixture; fold in gently but
thorougly; do not overwork or mixture will deflate. Fold about 1/4 cup
batter into cooled butter and then fold back into cake mixture. Spoon
batter into prepared pan, filling almost to the top.
Bake madeleins until just barely golden around edges, about 7-10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife. Sift
sugar over warm madeleines. Refill pans and continue to bake until all
batter has been used. It is not necessary to regrease and flour the pan.