In a bowl, mix together the flour, Daims, baking powder, and salt. Set aside.
Using an electric mixer, whisk together the eggs, vanilla extract, and sugar.
Add the dry ingredients, then the melted butter.

Cover the bowl and refrigerate for at least 3 hours (the secret to making humped madeleines).

Drop the batter by spoonfuls into the madeleine molds and bake for 11 to 13 minutes in a preheated oven at 400 F (200 C).
Unmold and let cool on a rack, then dust with confectioner’s sugar.
They can be stored for about 2 months in an airtight container.