Parisian Lemon-Honey Madeleines with Toasted Almonds

Preheat your oven to 375 deg F (190 deg C) and lightly grease a standard 12-cavity madeleine tin.

In a medium mixing bowl, whisk together the whey protein isolate, almond flour, and a pinch of salt until well combined. Gradually fold in the lightly beaten egg whites, honey, and fresh lemon zest. The batter should be thick, smooth, and fragrant with the bright, citrusy oils of the lemon.

Spoon the batter into the madeleine molds, filling them about three-quarters of the way. Use the back of a small spoon to level the tops.

Bake for 8-10 minutes, or until the edges are golden brown and the centers spring back when gently pressed. The kitchen should smell like warm honey and lemon.

Let them cool in the pan for 3 minutes before turning them out onto a wire rack. Serve warm, perhaps with an extra dusting of lemon zest on top.