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Piping honey buttercream filling between almond macaron shells before sandwiching
TahaCooks Editor

Almond & Honey Macarons: A Taste of Golden Sweetness

Delicate almond macaron shells with a golden honey-buttercream filling — a refined French treat with a warm, floral twist.
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Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 24 macarons
Course: Baked Goods, Dessert, Snack
Cuisine: French, French-American
Calories: 90
Ingredients Equipment Method Notes

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

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

Method
 

For the Macaron Shells
  1. Sift dry ingredients — Sift together the almond flour and powdered sugar into a bowl, discarding any large almond pieces left behind. Set aside.
  2. 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.
  3. Add honey — Beat in the honey until just combined and the meringue holds its glossy peak
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool completely — Let the shells cool completely on the tray (about 10 minutes) before peeling them off the parchment.
For the Honey Buttercream
  1. 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
  1. 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.
  2. 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.