In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugars on high speed until the mixture is thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.). Beat in the vanilla extract, orange extract, orange zest, and juice.

Then take about 1 cup of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least 3 to 4 hours, preferably overnight (can be stored in the refrigerator for up to three days).

When you're ready to bake the Madeleines, preheat your oven to 375 degrees F (190 degrees C).

Using a pastry brush, generously grease the mold. Madeleine pans (preferably non stick) with melted butter. Then dust the mold with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)

Remove from oven and immediately tap the pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature or in the refrigerator for a couple of days or frozen for up to 1 month.

#Optional_steps:

Dip in melted chocolate sprinkle some chopped pistachio or just dust with powdered sugar before serving.