Chocolate madeleines

Preheat the oven to 190 &degC.
Melt the butter in a saucepan and continue heating until it turns pale golden brown.
Pour into a metal bowl to cool.
In another bowl, mix together the sugar, flour and cocoa.
Whisk the egg whites until light and foamy.
Add the dry mixture and fold in gently but thoroughly.
Lightly stir in the honey and browned butter.
Brush the indentations in the Madeleine trays or patty pans with melted butter, then dust with flour and tap out any excess.
Spoon about 15 ml of the mixture into each indentation (they should be filled to the brim).
Refrigerate for 1 hour.
Bake the Madeleines for 15 minutes, or until puffed up and firm to the touch.
Leave to cool in the trays for a few minutes, then lift out.
Sprinkle with brown sugar and serve with a bowl of melted chocolate or warmed strawberry jam for dipping.