Heat butter in a small pot over a medium flame until lightly brown, about 3 minutes. Immediately transfer to another container to stop cooking and cool off quickly.
Sift the sugar and flour together into a bowl. Add the almond flour and mix well.
Beat the egg whites in a large bowl with a whisk until frothy. Next, stir in the flour mixture and then the cooled brown butter. Finally, incorporate in the zest, juice, and honey.
Prep the moulds by generously buttering each mould. I like to sprinkle flour over with a sifter or small strainer until well coated and then tap out the excess flour. It is important to coat the mould well because the butter and flour help to create the exterior texture. Fill the moulds just to the top and then refrigerate for 1 hour. If you are serving later at night, hold in the pans until you are ready for them.
Preheat the oven to 375°F. Make sure it is well heated before you cook your madeleines.
Cook madeleines until the edges are turning golden brown, about 15 minutes. Pull them out of the oven and let them cool slightly for 5 minutes then eat a few before anyone notices. Tap them out of their moulds.