In a bowl, whisk the flour, baking powder and salt to combine.

In another bowl, combine the sugar, zest and vanilla and massage all ingredients until well combined.

Place the eggs into the bowl of a stand mixer and, with the whisk attachment, scramble.

Add the sugar mixture and golden syrup and whisk, on high, until the eggs thicken and lighten in color, about 3 minutes.

Gently fold the flour mixture into the egg mixture.

Add the melted butter and fold to combine.

Transfer the batter to a piping bag, seal and refrigerate at least 4 hours, but preferably overnight.

When ready to bake the madeleines, preheat the oven to 400 degrees.

Generously spray a madeleine mold with non-stick cooking spray. Place the mold in the freezer for 10 minutes, or until the spray is frozen.

Pipe the batter into the cavities, filling each about ⅔ of the way full, about a heaping tablespoon.

Bake until the tops are set, and the edges of the cookie are golden, about 8 minutes.

Cool for a few minutes before using an offset to carefully remove the madeleines from the molds.

Serve warm or room temperature with a sprinkling of confectioners sugar.