2 tablespoons maple syrup, plus extra to serve (optional)
pinch of salt
125 g (4 oz) plain flour, plus extra for dusting
1/2 teaspoon baking powder
50 g (2 oz) macadamia nuts, very finely chopped
125 g (4 oz) unsalted butter, melted and cooled, plus extra for greasing
Place the eggs, sugar, maple syrup and salt in a large bowl and beat with a hand-held electric whisk until pale and thick and doubled in volume. Sift in the flour and baking powder, then add the macadamia nuts and melted butter and fold in until combined. Cover and chill for at least 10 minutes. (This helps the traditional ‘bump’ to form in the centre of each madeleine.)
Meanwhile, grease 18 holes of 2 x 12-hole madeleine trays with melted butter, then dust lightly with flour, tapping the tin to remove any excess.
Gently stir the madeleine mixture, then spoon into the prepared trays until each hole is about three-quarters full. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 3 minutes, then reduce the oven temperature to 200°C (400°F), Gas Mark 6, and bake for a further 4–6 minutes until risen and golden.
Transfer to a wire rack to cool slightly, then serve warm drizzled with extra warmed maple syrup, if liked.