Combine the eggs, honey and caster sugar. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously (and do not use high speed if using an electric whisk); the end mixture should be frothy.
Sift the flour and baking powder into the egg mixture. Fold in gently till well combined. Add the melted butter and salt, and stir well. Cover the bowl with cling film and chill in the fridge for at least 1 hour.
Preheat the oven to 240 degrees C.
Fill silicone madeleine moulds with the mixture, filling each 3/4 full.
Bake for 1 minute at 240 degrees C, then reduce oven temperature to 200 degrees C. Bake for 4 minutes, then reduce heat to 180 degrees C and bake for 5 minutes more.