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Note: You'll need a madeleine pan to make these.
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1. To warm eggs, crack them into a small bowl, whisk the egg white and the whole egg together. Fill a larger bowl with warm water, place the egg bowl on top, and stir occasionally while prepping your other ingredients.
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2. Sift flour, baking powder, baking soda, salt and cinnamon into a mixing bowl and set aside.
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3. Combine buttermilk and oil in a small bowl and set aside.
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4. Take the egg bowl off the top of the bowl of warm water. Place eggs and sugar in a large mixing bowl and beat on high speed until the mixture is thickened and pale, about 5 minutes (the beaters should leave a ribbon trail when lifted).
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5. Mix in vanilla and orange zest.
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6. Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, about 3 additions of dry ingredients and 2 additions of liquid.
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7. Chill batter in the refrigerator for 30 minutes.
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8. Preheat oven to 400u00b0F and coat a madeleine pan with cooking spray.
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9. Drop the batter by the spoon full into the prepared pan, filling each depression about three-quarters full (you will use about half of the batter). Place remaining batter back in the refrigerator.
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10. Bake in the preheated oven until a toothpick inserted comes out clean, 8-10 minutes. Loosen the cakes from the pan and invert onto a rack to cool. Clean pan, fill with remaining batter, and bake as directed above.
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*For the chocolate coating, heat 1/2 to 1 cup of semi sweet chocolate chips in the microwave in thirty second increments. Stir between increments and heat until melted. Dip the tips of the madeleines in the chocolate and set aside to cool. You can sprinkle on some candy sprinkles while the chocolate is wet, if desired.
