For the miso caramel, place all ingredients in a small saucepan over medium-low heat. Bring to a gentle simmer and cook, whisking continuously, for 8-10 minutes until combined and thickened.
Place the butter and honey in a small saucepan over low heat and cook, stirring continuously, until melted and combined. Set aside to cool to room temperature. Place the icing sugar, flour and almond meal in a large bowl and stir with a whisk to combine. Add the eggwhites and butter mixture and stir to combine. Rest batter at room temperature for 2 hours.
Preheat oven to 180°C. Grease a 12-hole madeleine pan with butter and dust with extra flour, shaking off any excess.
Divide the rested batter among holes so they are about three-quarters full. Bake for 12-14 minutes until the centre springs back when pressed. Cool in pan for 10 minutes, then turn out on a wire rack until cooled completely. Serve with miso caramel.
