• Preheat oven to 375F
• In the bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light fluffy and light yellow color.
• Melt the butter and let it cool to a room temperature
• Sift together the dry ingredient, the flour, corn starch, baking powder and salt

• Add melted butter into the egg and sugar mixture and mix for a minute
• Stir the dry ingredient mixture into the batter with a rubber spatula

• For a better result, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.  I usually skip this step if I don’t have time.
• You don’t want your dough to stick to the pans, make sure you butter the madeleine pans

•  Drop the batter into each shell with a spoon, filling ¾ full.

• Bake the madeleines for 9-10 minutes until they’re golden and spring back when touched

•  Remove the pan from the oven and turn the pan upside down on a cooling rack or a baking sheet.
• Dust with confectioners sugar

Enjoy!