In a pastry bowl, mix dry ingredients together. Mix in egg whites. Meanwhile, cook butter to brown butter stage (beurre noisette), and fold in the egg white mixture along with honey. Financier batter can be refrigerated for several days.
Bring to a boil raspberries along with water, and sugar. Cook 5 minutes on low heat. Add lemon juice; cool. Refrigerate for up to a week.
Fill up greased molds. Add some raspberry coulis and a fresh raspberry in each cake. Bake at 400ºF/200ºC for about 14 minutes. Let cool to room temperature. Enjoy!