Put the butter with the honey in a small saucepan and melt. Let cool down.
Mix the flours with the baking powder and sift into a bowl.
Put the eggs, sugar, salt, tonka bean, lemon zest in a mixing bowl and stir until creamy. Then mix in the flour mixture and finally the honey butter.
Chill the dough for 1 to 2 hours.
Fill the dough into the molds, should finish smoothly, so don't add too much dough. I used mini Madeleines silicone molds and baked them in a preheated oven at 180 degrees for about 7 minutes.
I baked 40 mini madeleines. From the leftover dough, I baked small Gugelhupfe for about 12 minutes at 200 degrees, 6 pieces. But they're bigger.