Step 1

Place the eggs, sugar, and lemon zest in the bowl of your stand mixer and whip on a medium- high speed. Whip until you hit the ribbon stage. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture. This should take about 7 minutes. When the eggs are done, add the vanilla and whisk to combine.

Step 2

Meanwhile, melt the butter while the eggs whip. Set aside to cool slightly. In a separate bowl, sift together the flour, almond flour, baking powder, and salt. Whisk to combine and set aside.

Step 3

When the egg mixture is done, add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.

Step 4

Add the melted butter and fold until the mixture is just combined. It should be thick and glossy. Cover the bowl and chill for at least several hours, or even overnight.

Step 5

About 30 minutes before you are ready to bake, preheat the oven to 375°F. Melt a tablespoon or two of butter and brush your pan with it. Add a heaping tablespoon of batter to each cavity. Place the remaining batter in the fridge.

Step 6

Bake for 7 minutes, then reduce the temperature to 350°F and bake for 7- 8 minutes. The madeleines should be set. Let them cool for a minute or two before removing them from the pan. They will be golden brown.

Step 7

Once the pan has cooled, you can grease 4 more madeleine cavities and bake the remaining batter just as we did in the previous step.

Step 8

Gently melt the lemon candy melts and use a spoon or piping bag to create a yummy drizzle on the madeleines. If desired, immediately top with sprinkles. Allow the drizzle to set before adding any edible gold leaf. Serve and enjoy!