First things first, you’ll need to prep your ingredients. Gather everything in one place, so you won’t be scrambling around the kitchen as things heat up. Preheat your oven to 375°F (190°C). Grease your Madeleine pan with melted butter or cooking spray. Set aside—this step is crucial for a smooth release of the cakes later.

In a bowl, whisk together the flour, cornstarch, baking powder, and salt. This mixture will create the foundation of your madeleines, providing structure while keeping the texture light. Take a moment to appreciate the fluffy texture of your dry ingredients.

In a separate bowl, add the eggs and sugar. Whisk vigorously until the mixture lightens in color and becomes slightly thick. You’re looking for a pale, fluffy consistency—aim for that dreamy texture! This helps incorporate air, which is key to the cakes’ lightness.

Gently fold in the vanilla extract, and if you’re using it, the almond extract. This is your chance to show off your culinary flair. The aromas of the extracts mingling will surely beckon everyone to the kitchen.

Now, introduce the dry ingredients to your egg mixture. Use a rubber spatula to eagerly fold everything together. Avoid over-mixing; just incorporate until smooth.

Melt your unsalted butter and let it cool a little. Gradually fold it into the batter. This step adds richness, ensuring your madeleines are moist.

With all ingredients mixed, carefully spoon the batter into the prepared Madeleine pans. Fill each shell about ¾ full. Here’s where you can unleash your inner artist—make sure your batter is evenly distributed.

Pop the pans in the oven and bake for about 10-12 minutes, or until the madeleines are golden brown and spring back when touched. The transformation happening in your oven will make your mouth water.

After you've removed the madeleines from the oven, let them cool in the pan for a few minutes before transferring them to a wire rack. Dust them with confectioners’ sugar for that extra touch of elegance.