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Place the eggs, caster sugar and honey in the bowl of a stand mixer fitted with the whisk attachment and whisk for 8–10 minutes or until very voluminous and pale.
Whisk in the orange zest, orange-blossom water and vanilla.
Gently fold in the flour and salt, being very careful not to overmix, then fold in the melted butter.
Cover and refrigerate the batter for 45–60 minutes.
To make the orange sugar, place the orange zest and sugar in a small bowl and rub the zest into the sugar until damp and fragrant. Set aside.
Preheat the oven to 180°C fan-forced.
Brush a madeleine tin with the extra melted butter, then spoon about 1 tablespoon of the batter into each madeleine mould.
Bake for 10–12 minutes or until the madeleines are golden and risen.
Remove the madeleines from the tin, roll in the orange sugar and eat warm.