Name: Salted Honey Rose Macarons Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 130 grams Egg Whites; 120 grams Granulated Sugar; 0.5 tsp Cream of Tartar; 200 grams Finely Ground Almond Flour; 200 grams Confectioner’s Sugar; 1 pinch Salt; 1-2 drops Deep Pink Gel Food Coloring; 1 smidge Brown Gel Food Coloring; 1 smidge Lemon Yellow Gel Food Coloring; 4 oz Salted Butter; 8 oz Confectioners Sugar; 0.25 tsp Scant Rose Water; 3 tbsp Honey; 1 tbsp Heavy Cream; 2-3 tbsp Dried Edible Food Safe Rose Petals; 2 tsp White Non Pareil Sprinkles; Fleur de sel (to taste)

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Introduction

Salted Honey Rose Macarons are delicate French treats that combine floral notes with a touch of sweetness and sea salt. These elegant cookies feature a crisp shell with a smooth, honey-infused rose filling, perfect for special occasions or a sophisticated dessert.

The image shows a stack of four peach-colored macarons placed on a white marbled surface, with a soft focus on scattered light pink roses in the background. The bottom macaron has visible white creamy filling with a smooth texture. Above it, two macarons have a plain peach shell with a delicate lace-like edge. The top macaron is adorned with a delicate light pink rose resting on it. A golden syrup is being poured down the center of the stack, glistening as it flows from the top to the bottom, creating a shiny, sticky look. The soft light highlights the smooth and textured surfaces of the macarons and the petals of the rose. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 grams Egg Whites
120 grams Granulated Sugar
0.5 tsp Cream of Tartar
200 grams Finely Ground Almond Flour
200 grams Confectioner’s Sugar
1 pinch Salt
1-2 drops Deep Pink Gel Food Coloring
1 smidge Brown Gel Food Coloring
1 smidge Lemon Yellow Gel Food Coloring
4 oz Salted Butter
1 pinch Salt (for filling)
0.25 tsp Rose Water (scant, for filling)
8 oz Confectioners Sugar (for filling)
3 tbsp Honey (for filling)
1 tbsp Heavy Cream (for filling)
4.7 oz Confectioner’s Sugar (for royal icing)
0.5 tbsp Meringue Powder
0.25 tsp Rose Water (for royal icing)
1.5 tbsp Water
0.25 cup Honey (for centers)
2-3 tbsp Dried Edible Food Safe Rose Petals
2 tsp White Non Pareil Sprinkles
Fleur de sel (to taste, for topping)

Instructions

Step 1: Prepare a baking sheet by lining it with parchment paper.
Step 2: In a mixing bowl, beat the egg whites until frothy. Gradually add granulated sugar while continuing to beat until stiff peaks form.
Step 3: Gently fold in the almond flour, confectioner’s sugar, a pinch of salt, and the gel food colorings until the mixture is fully incorporated and smooth.
Step 4: Pipe the macaron batter into evenly sized rounds on the prepared baking sheet.
Step 5: Let the piped macarons rest at room temperature for 30 to 60 minutes to develop a skin.
Step 6: Preheat your oven to 300°F (150°C).
Step 7: Bake the macarons for 15 to 20 minutes until firm and set. Then, allow them to cool completely on the baking sheet.
Step 8: For the filling, cream together salted butter, confectioner’s sugar, rose water, honey, and heavy cream until smooth and fluffy.
Step 9: Pipe the filling onto half of the cooled macarons, then sandwich them with the remaining halves.
Step 10: Optionally, sprinkle fleur de sel on top of the assembled macarons before serving for a subtle salty contrast.

Tips & Variations

Use a kitchen scale for precise measurements to improve your macaron success.
Let macarons rest until they form a dry skin before baking to prevent cracking.
For a different flavor, substitute rose water with lavender or orange blossom water.
To add shimmer, lightly dust the macarons with edible pearl dust before baking.

Storage

Store macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the best texture and flavor. You can also freeze macarons for up to 1 month; thaw in the refrigerator overnight.

How to Serve

A stack of four light beige macarons sits on a white marbled surface. From bottom to top, the first macaron has a fluffy white creamy filling. The next two macarons are plain with their smooth shells and ruffled edges visible. On top of the stack, a delicate pink rose flower rests, with honey being poured down the middle, glistening as it flows over the macarons. Soft pink roses blur softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells in advance?

Yes, you can bake the shells ahead of time and store them in an airtight container for up to 2 days before filling and assembling.

What can I do if my macaron batter is too runny?

If your batter is too runny, your macarons may spread too much while baking. Try folding the batter a bit more gently and carefully to maintain some structure, but avoid overmixing which can deflate the meringue.