Prepare your madeleine pan by greasing it well with butter. Make sure you get into every crevice so that the cookie will release easily.

In a mixing bowl, sift together the flour, almond flour, baking powder and salt.

In a second mixing bowl, whisk the eggs and granulated sugar together for 3-4 minutes until the mixture is light in color.

Add vanilla extract, lemon juice, lemon zest and powdered sugar into the egg mixture and combine until all of the ingredients are incorporated evenly.

Add the flour mixture into the wet mixture and gently fold together.

Add the melted butter until it is incorporated evenly.

Scoop the batter into each shell until about ¾ full. Do not overfill the batter, the cookies will spread. Cover with plastic wrap and place into the refrigerator for a minimum of 2 hours and up to 24 hours. The longer you let the batter sit, the better.

Preheat the oven to 375 degrees F and then bake the madeleines for 10-12 minutes. Do not allow the top/visible side of the madeleines to get browned. Look at the edges for browning and that means they are done. Take them out and gently remove each cookie from the pan and place on a parchment lined cooking rack.

Make the lemon glaze by combining the lemon curd, powdered sugar and water. Whisk until the mixture is a nice even consistency and able to be drizzled.

Melt the white chocolate chips in a microwave safe dish and heat in 20 second intervals, mixing in between each cycle.

Drizzle the white chocolate and the lemon glaze over the madeleines. Immediately top with some sprinkles.

Serve and enjoy.