In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, use your fingers to rub the sugar and lemon zest together until the sugar is moist and fragrant.

Add the eggs to the sugar mixture and beat on medium high speed until pale, thick, and light (2-3 minutes). Beat in the vanilla extract.

Using a rubber spatula, gently fold the flour mixture into the egg mixture. Once combined, fold in the butter.

Press a piece of plastic wrap directly onto the surface of the batter and refrigerate for at least 3 hours and up to 2 days.

Preheat the oven to 400 F. Grease the madeleine pan and spoon the batter into the pan, filling each one almost to the top.

Bake for 10-12 minutes or until golden and the tops spring back when touched.

Remove the pan from the oven and gently tap it over a wire rack to release the madeleines.

Let cool until to room temperature.

For the fondant noses: Roll small balls of the pink fondant to make the noses. Aim to have the balls be about 1 centimeter in diameter. Place the balls on a piece of wax paper.

For the chocolate whiskers: Place about ½ cup of white candy melts into a microwave safe bowl and heat in the microwave until melted, stirring every 30 seconds.

Transfer the candy melts to a piping bag and cut off a small part of the tip.

Pipe the chocolate onto a piece of parchment or wax paper in a whisker design. Pipe one straight horizontal line, then pipe a line diagonally across it, and then a final line diagonally across in the opposite direction. Let the chocolate whiskers set until hard.

Dust a madeleine, scalloped side up, with powdered sugar using a sifter.

Pipe a small dot of the candy melts onto the lower center of the madeleine. Gently press one of the chocolate whiskers into the melted candy melt dot.

Pipe a second small dot of candy melts onto the center of the whiskers. Gently press one of the fondant balls onto it.

Repeat until all madeleines are decorated. Let the madeleines set for a couple minutes before serving.