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Salted Honey Rose Macarons Recipe

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These Salted Honey Rose Macarons are delicate French almond meringue cookies filled with a luscious honey rose buttercream, topped with a rose-flavored royal icing drizzle, fleur de sel, and decorated with edible rose petals and white sprinkles. Perfectly balanced with a hint of saltiness, floral rose flavor, and sweetness, these elegant macarons are an exquisite treat for special occasions or gourmet dessert lovers.

Ingredients

Macaron Shell

  • 130 grams Egg Whites (Approximately 4 Large Eggs, measured with scale)
  • 120 grams Granulated Sugar
  • 1/2 tsp Cream of Tartar
  • 200 grams Finely Ground Almond Flour
  • 200 grams Confectioner's Sugar
  • 1 pinch Salt (Optional)
  • Gel Food Coloring: 1-2 Drops Deep Pink, Smidge of Brown, Smidge of Lemon Yellow

Honey Rose Buttercream

  • 4 oz Salted Butter
  • 1 pinch Salt
  • Scant 1/4 tsp Rose Water (20-25 drops, flavor to taste)
  • 8 oz Confectioners Sugar
  • 3 tbsp Honey
  • 1 tbsp Heavy Cream

Rose Royal Icing Drizzle

  • 4.7 oz Confectioner's Sugar
  • 1/2 tbsp Meringue Powder
  • 1/4 tsp Rose Water
  • 1.5 tbsp Water

Assembly and Decoration

  • 1/4 Cup Honey for Centers
  • 2-3 tbsp Dried Edible Food Safe Rose Petals
  • 2 tsp White Non Pariel Sprinkles

Instructions

  1. Prepare the Macaron Shells: Begin by sifting together the finely ground almond flour, confectioner's sugar, and optional pinch of salt to remove any lumps. In a separate mixing bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff peaks are achieved. Gently fold the dry ingredients into the meringue using a spatula, incorporating the gel food coloring to achieve the desired pink hue with subtle tones of brown and yellow. Be careful not to overmix. Pipe uniform rounds onto parchment-lined baking sheets and allow them to rest until a skin forms on the surface.
  2. Bake the Macaron Shells: Preheat the oven to a temperature around 300°F (150°C). Bake the piped shells for approximately 15-18 minutes until they have developed their characteristic feet and are firm to the touch. Let them cool completely before removing from the tray to prevent cracking.
  3. Make the Honey Rose Buttercream: Soften the salted butter and beat it until creamy. Gradually add the confectioners sugar along with the pinch of salt and beat until smooth. Incorporate the honey, heavy cream, and rose water flavor drops, adjusting the rose water to taste for a balanced floral note. Continue to whip until light and fluffy. Chill if necessary to achieve piping consistency.
  4. Prepare the Rose Royal Icing Drizzle: In a small bowl, combine the confectioner's sugar and meringue powder. Add the rose water and water gradually, stirring until you achieve a smooth, slightly runny consistency suitable for drizzling. Use a piping bag or a spoon to drizzle over the macaron shells once assembled.
  5. Assemble the Macarons: Pair the macaron shells by size. Using a piping bag, pipe a small amount of honey into the center of one shell, then add a generous layer of the honey rose buttercream on top. Sandwich with the matching shell. Lightly drizzle the rose royal icing over the assembled macarons. Sprinkle fleur de sel on top to enhance the sweet and salty contrast.
  6. Decorate: Finish by sprinkling dried edible food-safe rose petals and white non pariel sprinkles on top for an elegant, delicate decoration that complements the flavors and looks stunning.
  7. Rest and Serve: For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours to allow the flavors to marry and the shells to soften slightly. Bring to room temperature before serving for optimum taste and texture.

Notes

  • Ensure egg whites are aged or at room temperature for better meringue stability.
  • Sift almond flour and confectioner's sugar thoroughly to avoid grainy shells.
  • Room temperature butter ensures smooth buttercream.
  • Adjust rose water carefully as too much can overpower the filling.
  • Allow macarons to rest and mature in the fridge for the best texture.
  • Use edible dried rose petals that are food-safe to avoid any health hazards.
  • Macarons are delicate; handle gently and store in airtight containers.
  • Experiment with food coloring gently to get a subtle rose-tinted color without making it too artificial.

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