Preheat your oven to 325°F.
Spray a 24-well madeleine pan with baking spray that contains flour.
In a large bowl, whisk together granulated sugar, tangerine zest, and eggs.
In another medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
Add the flour mixture to the sugar mixture and stir until just combined.
Pour in the melted butter and vanilla extract while whisking constantly.
Cover the bowl with cling film and refrigerate for at least two hours.
Spoon the batter into the prepared madeleine pan by teaspoonfuls.
Bake for 10 to 15 minutes until golden brown.
Let them cool in the pan for five minutes, then tap them out onto a baking sheet.
Sift confectioners’ sugar over warm madeleines before serving.
