Some flavors just belong together — almond and honey is one of those pairs. We start with our classic macaron shell, crisp on the outside and soft in the middle, then fill it with a buttercream that’s infused with real honey. The result? A cookie that’s nutty, a little floral, and just sweet enough without being overwhelming. It’s the kind of treat you’ll want to slow down for.
A Timeless Blend of Almond & Honey
Almond and honey…some flavors just go together. That’s because there is a reason this marriage stands the test of time in kitchens near and far — it’s warm, it soothing and never too much. We knew that we wanted this macaron to be something familiar but a notch above what you would normally reach for at the hardest part of an afternoon or as a treat for someone special.
Handcrafted Macarons with a Delicate Honey Buttercream
It all starts with the shell. When it comes to macarons, the hardest part is getting that shell right if you’ve ever eaten one. The classic way — light almond flour beaten into a frothy meringue, piped by hand, baked until it develops that perfect crisp crust and just-springy center. It’s a texture that’s hard to explain until you touch it; the skin gives with barely a crack, and then there’s something so soft—almost airy beneath. And that is really the crux of what makes a macaron a comforting experience to chew. Beyond taste, it is the experience of biting into something that in its surface looks effortless but is instead a result of an immense amount of care being shown.
After your shells are baked and cooled, the real magic starts. They are all filled with a buttercream that has been very lightly scented with actual honey — not an artificial honey extract, but the real stuff folded into the buttercream until smooth and only mildly sweet. Honey sort of has this amazing power to bring depth to the other flavors without completely dominating everything else. It provides a hint of flower, minor warmth and richness that complements the nutty flavor of the almond shell. This leads to a macaron that is perfectly rounded in mouthfeel from the first bite to the last. It’s sweet, but not cloying. Nutty, but not heavy. And just enough of everything to get you back for more.
What we love most about this combination of flavors is its sense of versatility. It is formal enough to have it at a dinner party or gift box, but simple enough that you could eat with your tea/coffee in the afternoon without an ocassion. It’s a pair that also has that sense of the nostalgic too — honey and almonds both come together in so many classic desserts in different cultures, baklava, marzipan to honey cakes.It’s a flavor combination that just works, no matter how you dress it up.
About me
Based in London, Taha is a professional recipe developer and food photographer. Since launching TahaCooks in 2025, he has shared his decade of culinary expertise to help home cooks master gourmet flavors. Every recipe on the site is triple-tested and designed to bring restaurant-quality results to the everyday kitchen.
We also consider the aesthetic of these macarons very much, because honestly, part of the fun of a macaron is how pretty it really is before you take a bite. How gilded these shells with their pale, honey-colored hue that matches the filling inside; smooth and domed tops giving way to ruffled “foot” at the bottom that only macarons connoisseurs would seek. It’s a little design detail, but it’s one of those details that tells you the macaron has been made with skill and care.
However if you have never made macarons, this flavour is a excellent starting point. It’s not overly experimental and gives you a wonderful idea of what people love about macarons in the first place. And hey, even if you’re a experienced pro with macarons, we think you’d still be surprised with this one. The honey buttercream is both comforting and lifted — it feels like an upgrade to something you already like.
Almond & Honey Macarons Perfect Treat for Every Occasion
We also enjoy having these with plain tea, and especially something floral or lightly spiced because the honey notes in the macaron have a tendency to pull some of those flavors out of the tea.
In short, our Almond & Honey Macarons are about taking a moment to take it slowly and intentionally consume something that was made with love. Every shell is piped by hand, every filling is made in batches small enough for a pizza, and every box is packed as conscientiously as we’d pack it if we were on the receiving end. Whether you’re grabbing a box for yourself, sending one to a pal, or throwing some on a dessert table at an event: our wish is that this flavor brings you just a little bit of warm, golden honey-tinged goodness.
Take them for a spin, and allow the almond-and-honey tandem to work their magic — sometimes reminding us that some of the most impactful pairings are also the simplest.
Almond & Honey Macarons: A Taste of Golden Sweetness
Equipment
- 1 Stand Mixer or Hand Mixer For whipping egg whites to stiff peaks
- 1 Fine-Mesh Sieve For sifting almond flour and powdered sugar
- 2 Baking Sheets Light-colored, not dark — dark pans can over-brown shell bottoms
- 2 Parchment paper sheets Or silicone baking mats with piping guides
- 1 Piping Bag
- 1 Round piping tip (Ateco #806 or similar) About ½ inch opening
- 1 Rubber Spatula For macaronage (folding technique)
- 1 Kitchen Scale Highly recommended — macarons are sensitive to precise gram measurements
- 1 Oven thermometer Optional, but useful since ovens often run hotter/cooler than the dial shows
- 1 Cooling Rack
- 1 Airtight container For maturing/storing the filled macarons
Ingredients
- 110 g Almond flour Finely ground; sift to remove large pieces
- 200 g Powdered sugar
- 100 g Egg whites Room temperature, ideally aged 24 hrs
- 50 g Granulated sugar
- 1 tbsp Honey
- 1/4 tsp Cream of tartar Stabilizes the meringue
- 1 pinch Salt
For the Honey Buttercream Filling
- 115 g Unsalted butter Softened to room temperature
- 150 g Powdered sugar
- 2 tbsp Honey
- 1/2 tsp Vanilla extract
For Garnish
- 2 tbsp Sliced almonds Toasted
Instructions
For the Macaron Shells
- Sift dry ingredients — Sift together the almond flour and powdered sugar into a bowl, discarding any large almond pieces left behind. Set aside.
- Whip egg whites — In a clean, grease-free bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Add honey — Beat in the honey until just combined and the meringue holds its glossy peak
- Macaronage — Fold the almond flour mixture into the meringue in three additions, using a spatula to fold and press against the bowl until the batter flows like lava and forms a ribbon when lifted.
- Pipe the shells — Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing them evenly.
- Rest the shells — Tap the trays firmly on the counter to release air bubbles, then let the piped shells rest uncovered (about 45 minutes) until they form a dry, matte skin that doesn't stick to your finger.
- Bake — Preheat oven to 300°F (150°C). Bake the shells one tray at a time for about 15 minutes, until they've risen with a distinct "foot" and feel set when gently touched.
- Cool completely — Let the shells cool completely on the tray (about 10 minutes) before peeling them off the parchment.
For the Honey Buttercream
- Make the filling — Beat the softened butter until light and fluffy. Gradually add powdered sugar, then mix in honey and vanilla extract until smooth and spreadable.
Assembly
- Fill and assemble — Pair up shells of similar size. Pipe or spoon the honey buttercream onto one shell of each pair, then sandwich with the second shell. Garnish with a few toasted sliced almonds.
- Mature the macarons — Refrigerate the filled macarons in an airtight container (ideally 24 hours) to let the flavors meld and the texture soften slightly before serving.
Notes
Serving & Presentation
Let the macarons sit at room temperature for 15 minutes before serving, so the shells soften slightly and the honey buttercream reaches its full, silky texture. Arrange them on a white or pale platter to highlight their golden color, spacing them in neat rows or a circular pattern. A light dusting of toasted almonds or a drizzle of honey adds a nice finishing touch. These pair beautifully with tea, espresso, or a glass of dessert wine. Store leftovers in an airtight container in the fridge for up to five days, and bring back to room temperature before serving again.Explore More
Almond & Honey Macarons: A Taste of Golden Sweetness
Some flavors just belong together — almond and honey is one of those pairs. We…
Pistachio & White Chocolate Macaron
This post may contain affiliate links, and I earn a commission at no additional cost…
Chocolate Chip Cookies with Brown Butter
This Chocolate Chip Cookie is a sophisticated upgrade of the classic American staple. What makes…
Vanilla Bean Cheesecake with Raspberry Coulis
This baked cheesecake celebrates the legendary New York style, made special by a unique dual-temperature…
Wholewheat Digestive Biscuits with Dark Chocolate
This Wholewheat Digestive Biscuits is a sophisticated take on the rustic British classic. What makes…
FAQS
Why did my macaron shells crack while baking?
Cracked shells usually mean the batter wasn’t rested long enough before baking, or the oven temperature was too high. Make sure the piped shells develop a dry, matte skin (about 45 minutes) before they go in the oven, and consider using an oven thermometer to confirm your actual baking temperature.
Can I make these macarons ahead of time?
Yes — in fact, they taste better after resting. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to let the flavors meld, and up to 5 days total.
Why didn’t my macarons develop a “foot”?
A missing foot (the ruffled edge at the base) is often caused by underdeveloped meringue, skipping the resting step, or an oven that’s too cool. Double-check that your egg whites reached stiff, glossy peaks and that the shells rested until they were no longer tacky to the touch.
Can I substitute the honey in this recipe?
You can, though it will change the flavor slightly. Maple syrup or agave work as substitutes in the buttercream filling, but avoid substituting liquid sweeteners in the meringue itself, since that can affect the shell’s structure.
Are these macarons gluten-free?
The almond flour shells are naturally gluten-free, but always check that your powdered sugar and any add-ins (like flavoring extracts) are certified gluten-free if you’re serving someone with a sensitivity or allergy.