DirectionsIn large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
Bake in centre of 350F oven for 12 to 15 minutes or until edges are golden brown.
Loosen with tip of knife.
Invert onto rack and let cool.
Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
(Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.