Honey Macarons
Macarons are a French confectionery that originated in the late 18th century. The honey version is a special treat that enriches the traditional macaron recipe with the sweet and rich flavor of honey. The honey cream harmonizes perfectly with the fine almond shells, creating a truly unique dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to remove any lumps.
2
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the lightness.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on the surface before baking.
6
Preheat oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Prepare the honey cream: heat the heavy cream in a saucepan and melt the white chocolate in it.
8
Once the chocolate is completely melted, remove from the heat and stir in the honey. Mix well, then refrigerate until firm.
9
Once the cream has cooled, whip it until light and fluffy. Refrigerate for 10 minutes to thicken further.
10
Pipe a generous amount of honey cream onto the flat side of one macaron shell, then top with another shell to form a sandwich.
11
Let the assembled macarons rest for 1-2 hours to allow the flavors to meld.
