Honey Macaroon with Vanilla

Honey Macaroon Honey Macaroon2 Honey was the first sweetener in our food and honey is the only food which does not expire. Honey has a long and interesting history, relationally and culturally across the whole world. Not so Macaroons and in particular Honey and Vanilla Macaroons. I wrote a few postings about Macaroons and it seems to me that people are fascinated about these delicate cookies with its various fillings and colors. So why not combining honey and Macaroons, using the flavor of good honey and plump vanilla beans to bake delicious cookies. There are many, hundreds if not thousands of recipes of Macaroons out there and if one asks a Pastry Chef for the ultimate recipe I am sure there will be another thousand recipes! Even I have ten variations but what make the difference are the ingredients, the sugar, Almond powder and eggs. That again influence the method of preparing and baking; temperature and timing. Ingredient for Macaroon: 500 gram Sugar 570 gram Almond ground 2 pieces Vanilla bean, scraped 200 gram  Icing sugar 200 gram  Egg whites 062 gram  Honey Ingredient for Vanilla and Honey cream: 400 gram Butter, soft 100 gram Egg Yolk 080 gram Honey 1piece Vanilla Bean Method: Mix the sugar with the ground almond and Vanilla, grind with the icing sugar until fine. Whisk the egg whites with the sugar until stiff, fold in the almond mixture with spatula, and then fold in the honey very carefully. Preparation: Pipe with nozzle 7 on Silpat, let rest for five hours to dry. Bake at 200 Celsius for 8-10 minutes. Open the oven door for 2 minutes. For the Butter cream; combine honey with soft butter, Yolk and Vanilla and whip creamy and fluffy. Set aside to cool before piping into shells. Honey Macaroon3
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10 Responses to Honey Macaroon with Vanilla

  1. I love your pictures and the detail! The macaroons look lovely, almost too good to eat. I’m bookmarking this recipe for a day when I’m feeling adventurous…it seems like it takes some skill to make these. 🙂

  2. Your photographs are stunning. I think you should be working for an international publication with that talent. Those macarons are gorgeous.

  3. Absolutely fabulous! Perfect feet on the macarons.

  4. Mrs Ergül says:

    What lovely photos you have here! I’m just not very sure how much sugar to use in Step 1 and 2 respectively. Can you advise? Thanks lots!

  5. Memoria says:

    These macarons look perfect! Wow, I love the photos of the honeycomb.

  6. damm good pictures man .. your macro works well ha amazing i say !!

  7. I love the combination of vanilla and honey. Seems light and lovely!

  8. Thip says:

    Do you age the egg whites, Chef? Does it need to rest for 5 hrs or just until the skin is form? Thank you.

  9. Alessandra says:

    Never made macarrons with honey, must try, thank you.

  10. chrisbliss says:

    Mrs. Ergul, the meassure of sugar in each steps are indicated; 500 gram with the Almond, 200 gram for the eggwhites.

    Thip, I do not age the eggwhites but they need to be in room temperature. Please make sure you are using good quality eggs!

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