In a small mixing bowl, combine flour, baking powder and salt, mix well and set aside.

In a large mixing bowl, add eggs and sugar. Whisk vigorously until pale yellow, approx. 1 minute.

Add orange zest, ginger and vanilla, whisk to combine.

Add half the flour mixture into the whisked eggs, gently folding with a spatula until just combined. Add remaining flour and fold until just combined.

Pour in melted butter and gently fold through until well combined, ensuring not to over-mix.

Cover bowl with plastic wrap and place in the refrigerator for 1 hour.

Preheat oven to 180ºC (356ºF).

To prepare madeleine pan: Melt 2 tablespoons butter. Take a pastry brush and lightly brush a little of the melted butter into each madeleine well.

Add 1 tablespoon flour into a small fine mesh sieve or mesh tea ball.

Lightly dust a layer of flour into each madeleine well.

Turn pan over and into the kitchen sink, tap the side of the pan a few times to remove any excess flour. Pan is ready.*

Remove batter from refrigerator.

Spoon 1 tablespoon of batter into the middle of each madeleine well. Leaving the batter untouched, it will spread out into the wells during baking.

Bake 7-8 minutes or until madeleines are slightly golden around the edges and spring back when lightly pressed in the middle.

Remove and cool in pan for 2 minutes.

Take pan and onto a clean bench, lightly tap side of pan on the bench and the madeleines should fall out by themselves. Alternatively, remove each from pan using your hands.

Transfer to a wire rack and dust over icing sugar.

Serve warm or cool completely and store for later.

Enjoy!