Preheat the oven to 375F. Using a pastry brush, coat the 12 moulds of a madeleine pan, carefully coating each and every ridge. Dust the mould with flour, tilting the pan to coat evenly and then tapping out the excess.

In a bowl, using an electric mixer, beat together the eggs, sugar, and salt, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla. Turn off the mixer again and using a rubber spatula, gently fold I half of themelted butter just until incorporate. Then fold in the remain nelted butter just until blended.

Scoop a heaping tablespoonful of the batter into each prepared mould. Bake the madeleines, rating the pan back to front hallways through baking, until the tops spring back when lightly pressed with a fingertip, 10-12 minutes. Remove the pan from the oven, immediately invert it onto a wire rack, and tap the rack to release the madeleines. If any of them stick, turn the pan upright, loosen their edges with a butter knife, and then invert and tap again. Let cool completely before serving.