Make Madeleines Batter - With a hand-held or stand mixer fitted with the whisk attachment, whisk eggs and sugar on high speed for 8 to 9 minutes (set a timer!). The mixture will be thick, pale in color, and form ribbons when you lift the beater(s).

While the sugar and eggs are beating, use this time to get your dry ingredients ready. Grind the freeze-dried strawberries into a fine powder. You can use a food processor or coffee grinder. Transfer the strawberry powder (reserving 2 tablespoons for the chocolate shell) into a medium sized bowl, followed by the flour, baking powder and salt. Combine and set aside.

Also, use this time to melt your butter in the microwave or small saucepan and set aside to cool.

Once the sugar and eggs are ready, add the lemon zest, vanilla and gel food coloring (if using) and mix until combined. About 30 seconds. *If you want a pinker hue to the madeleines, add a drop or 2 of pink or red gel food coloring. However, this is totally optional.

Sift in the dry ingredients into the mixture. It's important to sift to remove any lumps that may remain from the freeze-dried strawberry. Switch to a rubber spatula and gently fold into the sugar/egg mixture just until combined. Don't overmix.

Finally, add your cooled melted butter (should still be in liquid form) into the batter and incorporate just until combined. Remember not to overmix it as you do not want to deflate all the air bubbles. Place a piece of cling wrap directly onto on the batter to prevent a skin from forming. Chill for 1 hour.

In the final 10 minutes of chilling, preheat the oven to 375ºF (190ºC). Melt 1 to 2 tablespoons of butter and generously grease your madeleine pan. Scoop a heaping tablespoon of batter and place into the middle of each cavity. Don't worry about spreading it to the corners. The batter will spread and fill out as it bakes in the oven. If you only have 1 pan and have leftover batter, place it back into the fridge.

Bake for 10 to 12 minutes. It's ready when the center of the hump springs back when gently pressed. Keep in the pan for several minutes, then transfer to a cooling rack to cool.

Clean your madeleine pan and bake off the rest of the batter.

Make your White Chocolate Strawberry Shell - Chop the white chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Once your chocolate is completely melted, carefully transfer the bowl onto the counter and stir in the reserved strawberry powder. Next, strain your chocolate to remove and large lumps from the freeze-dried strawberries.

Make sure your Madeleine pan is clean for this next step. Add about 1 1/2 teaspoons of the strawberry chocolate into the center of each cavity. Gently press the scalloped side of each madeleine into the chocolate.  Freeze for about 30 minutes or until the chocolate is solid.

To release the madeleines from the metal pan, place 1 hand in the top left corner and the other hand in the bottom right corner and twist in the opposite direction. They should release pretty easily once they are fully set. If the madeleines do not come out, freeze for another 5 minutes and try again. Let the madeleines come back to room temperature before enjoying!