Master Recipe 
I guarantee these madeleines are like none you have ever tasted before: dense, rich, and sumptuous from ground almonds, beurre noisette (brown butter), and an intensely flavored honey. For this recipe, stay away from light-colored, overly sweet honeys such as acacia and go for one that is dark in color with deep, nuanced flavors that will stand up to the nutty aroma of the brown butter.
MAKES 24 MADELEINES
EQUIPMENT: A fine-mesh sieve; a pastry brush; two 12-cavity 2 x 3-inch (5 x 7.5 cm) madeleine mold tins; a baking sheet.
3/4 cup (6 ounces/180 g) unsalted butter
3 tablespoons intensely flavored honey, such as chestnut, buckwheat, or mountain
1-1/2 cups (165 g) almond meal (also called almond flour or almond powder)
1 cup plus 2 tablespoons (140g) confectioners’ sugar
1/2 cup plus 2 tablespoons (90 g) unbleached, all-purpose flour
1/2 teaspoon fine sea salt
6 large egg whites, free-range and organic
1. Preheat the oven to 350°F (175°C).
2. In a small, heavy-duty saucepan, melt the butter over medium heat, stirring as it melts. Turn the heat to low and simmer the butter until the milk solids begin to brown and smell warm and nutty. Be careful, as the milk solids can burn quickly at this stage. The butter should have no specks of dark brown or black. Remove from the heat and strain through a fine-mesh sieve into a bowl to stop the cooking process. Whisk the honey into the brown butter. Set aside to cool.
3. With the pastry brush, use some of the butter mixture to thoroughly butter the madeleine molds. Place the madeleine pan on the baking sheet.
4. In a large bowl, combine the almond meal, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the slightly cooled brown butter mixture and mix until well incorporated. The mixture should be like a thin, pourable cake batter.
5. Spoon the batter into the molds, filling them almost to the rim. Bake until the madeleines are golden brown and spring back when pressed with a finger, 15 to 20 minutes.
6. Let the madeleines cool in the molds for 10 minutes. Unmold. (Note: If using metal molds, wash immediately with a stiff brush in hot water without detergent, so they retain their seasoning.) The madeleines may be stored in an airtight container at room temperature for several days.