1. In medium mixing bowl, beat eggs with sugar until very pale yellow. Add grated orange jest and extract.
2. In small mixing bowl, whisk together flour, baking powder and salt. Add to egg sugar mixture. just until combined. Do not over mix.
3. Add melted butter, stir with wooden spoon or low speed with beaters until butter is well blended.
4. Cover batter with plastic wrap and chill at least one hour or up to 10-12 hours. Well chilled batter will make the “hump” and is an very important step to making madeleines.
5. Preheat oven to 350 °F.  Lightly coat non stick madeleine baking pan with baking spray. Lightly brush sprayed wells with a pastry brush to get in all the crevices of the well. Lightly flour pan if not using baking spray.
6. Bake deep well madeleines for 20-22 minutes, bake traditional baking pan madeleines for 7-8 minutes.
7. Remove from oven and let cool for 5 minutes before removing from baking pan. Place cooled cakes on cooling rack. At this point you can wrap and freeze if you are making these ahead.

Making chocolate glaze and dipping madeleines:  In small microwave safe bowl, melt dark chocolate chips and butter. Microwave at 30 second intervals until melted, stir in orange extract, then stir to blend.

Holding madeleines by the hump of the smooth side, dip chocolate in bowl covering the ribbed shell side. Allow excess chocolate to drain off then place on cooling rack to set. At this point you can place in refrigerator to help set the chocolate. Store in covered container.

Traditional madeleines are dusted with confectioner’s sugar.