250 ml (1 cup) maple sugar (plus extra to dust the madeleines)
420 ml (1 2/3 cup) flour
5 ml (1 tsp.) baking powder
250 ml (1 cup) unsalted butter, melted (200 g)
In a bowl, whisk the eggs. Add the maple sugar while continuing to whisk well.
Sift the flour and baking powder together, then add to the egg-sugar mixture.
Whisk in the melted butter, scraping the bowl well.
Cover with plastic wrap directly on the batter and allow to rest in the fridge for at least 2 hours.
Place the oven rack in the centre position. Preheat to 180°C (350°F).
Butter the madeleine moulds generously and flour them. Pour batter into each mould to three quarters full. (If you do not have moulds, transfer batter to a pastry bag with a #6 round piping tip and form 26 madeleines on one or two large baking sheets.)
Bake 20 - 25 minutes.
Upon removing from oven, unmould the madeleines immediately and roll (dust) in maple sugar.
Keep in an airtight container or even freeze, if desired.