In another dish, beat the eggs, sugar and honey. Continue beating until the sugar is completely dissolved. Add the dry ingredients. Stir gently with a silicone stirrer.
Finally, add the semi-liquid, cooled butter. Continue mixing until the mixture becomes homogeneous. Leave the resulting cake mix to rest in the fridge for 20 minutes. Heat the oven to 392°F (200 °C).
Distribute the mixture into madeleine forms, putting 1 tablespoon into each form. If you have any mixture left over, return it to the refrigerator. Bake for 15 minutes.