Macarons with Honey Buttercream Filling


I’ve always wanted to try making these macarons but almond flour isn’t that available here in my country I did find one but it was quite expensive so I decided to do some research and I was surprised that you just needed to ground some almonds and you’re set. This is my second time making them as I failed the first one, it tasted like a macaron but it didn’t looked like it so I decided to try again. There are many more flavors to choose from but I went with a simple honey buttercream filling.


1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar

Honey Buttercream Filling:

2 egg yolks
1/4 cup granulated sugar
1 tsp cornstarch
3 1/2 tbsp milk
7 tbsp softened unsalted butter
3 tbsp honey

  • Grind the powdered sugar with the almond powder to make to sure there are no lumps and sift the mixture into a large bowl and disregard the excess.
  • Beat the egg whites until it builds a foam and holds it’s shape then add the sugar gradually until you get a glossy, stiff and firm mixture. You should add your food coloring at this point.
  • Add the dry ingredients by 2 batches and gently fold the mixture until it’s smooth and there are no streaks of egg whites.
  • Transfer the mixture into a piping bag with a round tip nozzle.
  • Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart. (You can also use this macaron TEMPLATE to help you out).
  • Now you’ll want to bang the baking tray into a flat surface to get rid of the excess air bubbles in your macaron. Then let it rest for about 25-30 minutes until a skin forms that it’s no longer wet when you touch it.
  • Pre-heat the oven to 350ºF (180ºC).
  • Bake them for 10-15 minutes. Let them cool completely.
  • For the Filling. In a sauce pan place the the egg yolks, sugar and cornstarch then whisk it until it’s smooth then add the milk and place it on the stove with a medium to low heat while continuously whisking until it thickens. Let it cool for a few minutes then add the softened butter and whisk it together and lastly add the honey. Set it aside until ready to use.
  • Spread a bit of batter on the inside of the macarons then sandwich them together.
  • Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

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