Directions:

1. Preheat oven to 375°F (190°C). Grease and flour a Madeleine pan.
2. In a large bowl, beat eggs and sugar together until light and fluffy (about 3 minutes).
3. Add the vanilla extract and lemon zest (if using), mixing to combine.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Slowly fold the dry ingredients into the wet mixture, being careful not to deflate the batter.
6. Gently fold in the melted butter until the batter is smooth.
7. Spoon the batter into the Madeleine pan, filling each mold about 3/4 full.
8. Bake for 10-12 minutes or until the edges are golden and the center springs back when touched.
9. Allow the cookies to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
10. While the Madeleines cool, whip the heavy cream with powdered sugar until stiff peaks form.
11. Once the Madeleines are cool, pipe or spoon a dollop of the whipped cream into the center of each cookie.
12. Serve and enjoy!