Preheat your oven to 180°C or 160°C if you have a fan-forced oven.
Melt the butter in a saucepan over a medium heat.
Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
In another bowl, whisk the eggwhites until frothy.
Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
Spoon the batter into the prepared moulds, filling almost to the top.
Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
For a simple presentation- dust lightly with some extra icing sugar.