Beat the eggs with the sugar for 5-6 minutes until the mixture turns pale and triple in volume.
Combine all the dry ingredients with the spices and add to the egg mixture and fold in gently.
Let the batter rest for 30 minutes.
Meanwhile melt the butter in a small saucepan over medium low heat , once melted add the maple syrup and let it cool down .
After the batter rested fold in the melted cooled butter and let it rest again in the fridge for half an hour up to overnight .
Spoon a Tablespoon of the mixture into the madeleines pan ( brush with butter first ) Bake for 8-10 minutes.
Watch the mini cakes carefully so they don't over brown.Let cool for 5 minutes then remove from the pan. Once cooled sprinkle with powdered sugar.