In medium bowl whisk together the eggs, sugar, brown sugar, honey and orange zest. It should be fragrant and delicious! In a small(ish) bowl, whisk together the all-purpose flour, baking powder and salt. Set bowl bowls aside.
In a small saucepan, set over medium heat, add the cubed butter. Once the butter has melted, it’ll start to foam off a bit. Stir every so often until lightly browned speckles begin to appear at the bottom of the pan. The butter should start to give off a nutty aroma! Keep stirring until the speckles are a golden brown hue. Immediately remove from the stove.
Sift the dry ingredients into the wet and mix until barely combined. Pour in the browned butter and mix once more until mostly smooth. Transfer the batter to a ziploc/plastic bag, press out any air, seal and transfer to refrigerator to rest for at least 1 hour, up to 2 days.
Preheat the oven to 375 degrees F. If needed, grease and flour your madeleine pan. Cut off the end of the plastic bag and pipe the batter into each mold, filling about 3/4 of the way (you may have a tablespoon or two of batter left over).
Transfer to the oven to bake for 7 to 8 minutes, until edges are golden brown and centers are puffed and lightly spring back when gently pressed. Tap pan against counter to release madeleines. Dust with a liberal amount of powdered sugar and serve warm.
YES, WARM!