Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and the Florida Crystals® Organic Raw Cane Sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and beat until combined.

In a small bowl, whisk together the flour and baking powder.

Using a spatula, gently fold the flour mixture into the egg mixture. Then gently fold the melted butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shiny.

Cover the bowl and let the batter chill in the fridge for 45 minutes.

During the last few minutes of chilling, preheat the oven to 350°F.

Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.

Bake for 10-12 minutes or until the madeleines are lightly browned.

Transfer to a wire rack and let cool.

To melt the chocolate, create a double boiler by bringing a medium pot filled about ⅓ full of water to a simmer. Place a large heatproof bowl on top of the pot and make sure the bottom of the bowl isn’t touching the water. Add the chopped white chocolate to the bowl and stir gently for about 3 minutes until the chocolate is fully melted and smooth. Remove from the heat and set aside.

Once the madeleines are cool, dip in the melted white chocolate and enjoy!