Preheat oven to 375 F

Spray madeleine pan thoroughly with non-stick cooking spray

Mix flour, baking powder and salt together in a large bowl and set aside

Using a stand mixer, blend sugar and zest together while adding in eggs

Beat for 5-6 minutes, or until batter thickens a bit

Add in flour a little bit at a time, and stir together by hand

Once flour is fully incorporated, add in melted butter and stir

Add in strawberry puree and red food coloring and stir until well combined

Place in refrigerator for about 30 minutes to continue to thicken

Remove from fridge and pour into tin

Bake for 15 minutes

Remove from oven and transfer madeleines to a wire rack to finish cooling

Melt chocolate in a microwave safe bowl according to package instructions

Dip the end of each madeleine (or spoon chocolate onto the end of one side) and add sprinkles while chocolate is still wet

Allow the chocolate to dry and harden completely before storing in an air tight container or serving

Enjoy!