Honey Macarons

Honey Macarons2

Ever since I first got my macarons just right, I’ve been making so many of them!  These little beauties happen to be honey flavoured (and immediately after this photo was taken, they were put in a tupperware box in the fridge, as the honey buttercream was starting to melt!).

This recipe makes roughly 20 macarons.

Honey Macarons1

– 128g icing sugar (or confectioners sugar, depending on where you live)
– 90g ground almonds
– 2 egg whites
– 50g granulated sugar

Honey buttercream:
– 2 egg yolks
– 50g granulated sugar
– 3.5 tbsp milk
– 105g butter
– 3 tbsp honey
– 1/2 tsp vanilla

To make the macarons, blitz the ground almonds and icing sugar in a food processor until they’re fine.  Sieve into a bowl.

Put the egg whites in a separate bowl and whisk until foamy.  Add half of the granulated sugar and whisk for another minute, before adding the rest of the sugar.  If adding food colouring, whisk to soft peaks, add the colouring, then whisk to stiff peaks.  If not adding food colouring, just whisk to stiff peaks.

Carefully fold in half of the almond mixture, taking care not to remove the air that’s just been whisked in.  Fold in the rest of the almond mixture.  Fold the mixture a bit more, until it starts to drop off of the spatula, like a ribbon.

Spoon the mixture into a piping bag and pipe onto baking sheets lined with baking paper (I find baking paper works better than silicon mats).  Leave to sit for at least 30 minutes (if you have a fan, using it on the macarons helps).

Heat the oven to 150C.  Cook the macarons for 10 minutes, turn the baking sheet, then cook for a further 5 minutes.  Remove from the oven and run a little bit of water under the baking paper.  Leave for a few minutes before removing the paper and leaving to cool completely on a wire rack.

While the macarons are cooking, you can make the honey buttercream.  Put 2 egg yolks in a pan and whisk to break them up.  Add the granulated sugar and the milk and whisk to combine.  Place the pan over medium heat and whisk constantly for a few minutes (to stop the eggs from cooking), until it has a custardy consistency.  Remove from the heat and let it cool a bit before adding the butter, a bit at a time, and whisking in.  Whisk in the honey and vanilla extract.

Pipe the filling on half of the macaron shells and top with the other half and voila!  Honey macarons!  Enjoy!

Cake Number 18: Bienenstich (Germany)


I managed to bake something and have nothing go wrong (if you don’t count the fact that I dropped the flour, which caused the bag to burst and flour to go everywhere, and the fact that I managed to slice my finger open with a bread knife.  But they didn’t affect the final result!).  I am so pleased with these!  They are lovely little brioche-y type cakes/bread topped with a sugary/honey/almondy mixture.  And the outside is so satisfyingly crunchy!  When I cut these in half to add the vanilla custard (resulting in the sliced open finger), they made such a nice crunch noise!


Admittedly, I’m not the biggest fan of nuts and I did try it with them – but I think I’ll probably scrape them off the next one I have.  I seem to be the only person in my family who doesn’t like nuts (or mushrooms.  Ugh….).  Strangely enough, though, I like macarons and they are made almost completely from nuts (but the sugar helps!)