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Salted Honey Rose Macarons Recipe

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★★★★★

4.6 from 129 reviews

These Salted Honey Rose Macarons are delicate French almond meringue cookies with a smooth, floral honey-rose buttercream filling. The subtle salted butter balances the sweetness, while edible rose petals and fleur de sel add a fragrant, elegant finish. Perfect for special occasions or an indulgent treat, this recipe creates visually stunning pink macarons with a crisp shell and chewy center.

Ingredients

Scale

Macaron Shells

  • 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

Buttercream Filling

  • 4 oz Salted Butter
  • 8 oz Confectioners Sugar
  • 0.25 tsp Scant Rose Water
  • 3 tbsp Honey
  • 1 tbsp Heavy Cream

Additional Decorations

  • 2–3 tbsp Dried Edible Food Safe Rose Petals
  • 2 tsp White Non Pareil Sprinkles
  • Fleur de sel (to taste)

Instructions

  1. Preparation: Prepare a baking sheet by lining it with parchment paper to prevent the macarons from sticking during baking.
  2. Make the Meringue: In a clean mixing bowl, beat the egg whites until frothy. Gradually add granulated sugar while continuing to beat the mixture until stiff, glossy peaks form, ensuring a stable meringue base.
  3. Prepare Dry Ingredients: In a separate bowl, combine finely ground almond flour, confectioner’s sugar, and a pinch of salt. Gently fold these dry ingredients into the meringue along with the gel food colorings (deep pink, brown, and lemon yellow) until a smooth, fully incorporated batter forms.
  4. Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe evenly sized rounds onto the prepared parchment-lined baking sheet, ensuring consistent size for uniform baking.
  5. Rest the Shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes. This step allows a skin to form on the surface, which is crucial for developing the characteristic macaron feet during baking.
  6. Preheat Oven: Set the oven to 300°F (150°C) to prepare for baking the macarons at the correct temperature.
  7. Bake: Bake the macarons in the preheated oven for 15 to 20 minutes. They should become firm and set with smooth tops. After baking, allow them to cool completely on the baking sheet.
  8. Prepare the Filling: In a bowl, cream together salted butter, confectioner’s sugar, rose water, honey, and heavy cream until the mixture is smooth and creamy, forming the honey rose buttercream filling.
  9. Assemble the Macarons: Pipe the buttercream filling onto half of the cooled macaron shells, then sandwich them with the remaining halves to create complete macarons.
  10. Garnish: Optionally, sprinkle fleur de sel on top of the filled macarons. Decorate with dried edible rose petals and white non-pareil sprinkles for an elegant presentation.

Notes

  • Resting the macaron shells before baking is essential for developing the delicate feet and smooth tops.
  • Use finely ground almond flour to ensure a smooth batter and prevent grainy texture.
  • Allow macarons to cool completely before filling to avoid melting the buttercream.
  • Store macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
  • Bring macarons to room temperature before serving for optimal flavor and texture.

Keywords: Macarons, Honey Rose Macarons, French Dessert, Almond Macarons, Buttercream Filling, Salted Butter, Rose Water, Elegant Cookies

Find it online: https://freshrecipehub.com/salted-honey-rose-macarons-recipe/