Oh, if you ever wanted to make a macaron, you best hold on to your britches, because these Milk & Honey Macarons are so amazing.
So these Milk & Honey Macarons are amazing.
I’m not going to lie, they’re simple.
But that’s the really special part of these macarons.
No frills, no silliness. Just straight-up freaking good and simple.
So, to make them fun, a little blue and then brushed with some gold–but that doesn’t affect the flavor. Just fun.
Simple, fun, Milk & Honey Macarons.
Just the way they should be.
Now, you don’t have to have any special tools to make these Milk & Honey Macarons, not really. But one thing that’s a total must is the food scale.
Yeah, I didn’t have one, either, until I started making macarons–then I found out that I really had to have one in order to get the cookies to work right. So I snagged this really simple, flat digital scale (paid link)–it’s easy to use and I like it, so there’s that.
So, no real tools, just a couple of things…I’m starting to think I’m crazy here, but it really is simple. There are a few tips you’ll want to know, and they are revealed in 12 Hacks for Perfect Macarons. For sure, you need to check these out!
If you’re digging these Milk & Honey Macarons, be sure to pin them so you can come back to them when you’ve got your food scale out and are ready to make some nibbles.
Milk & Honey Macarons
Oh, if you ever wanted to make a macaron, you best hold on to your britches because these Milk & Honey Macarons are so amazing.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional, or you can use your favorite extract
- 1/4 tsp salt
- 6 oz. white chocolate melted
- 2 tbsp honey
- 1-2 tbsp heavy whipping cream
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important)
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left. If you would like you can add food coloring at this step. ONLY USE GEL FOOD COLORS
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the chocolate in a microwave safe bowl and melt for 30 second increments stirring in between until completely melted and smooth.
- Add in the honey and stir to combine.
- Either using a hand mixer or a stand mixer, add in your heavy cream and whip for 2-3 minutes. Let the ganache rest in the refrigerator for about 30 minutes and then add to a piping bag and pipe a generous amount on half the macaron shells. Sandwich the remaining shells on top and store in an airtight container in the refrigerator for 24-48 hours allowing them to mature.