Mango Madeleines

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Adapted from Cook and Eat's Persimmon Madeleines
Beat together:
2 eggs
3/8 cup sugar

Add:
3/8 cup mango preserves
1/2 t vanilla

Sift in:
1/2 cup plus 2 T and 2 t flour
1/2 t baking powder

Fold in
3 oz unsalted butter, melted and cooled

After 10 minutes, put into mini-madeleine molds or teaspoons. Less is more--do not over fill.