Almond “Macarons” with Honey Buttercream

Name: Almond “Macarons” with Honey Buttercream
Total time: PT-496083H51M49S
Ingredients: 3 egg whites; 1 cup sugar; 2 cups Bob’s Red Mill super-fine natural almond flour; Pinches of salt; 6 tablespoons butter, softened; 1/4 cup honey; 1 cup powdered sugar, plus more as needed; Cream or milk as needed

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Makes about 2 dozen single cookies or a dozen sandwiches 1x

Time about 20 minutes, plus time to cool

Units Scale

Ingredients

3 egg whites
1 cup sugar
2 cups Bob’s Red Mill super-fine natural almond flour
Pinches of salt
6 tablespoons butter, softened
1/4 cup honey
1 cup powdered sugar, plus more as needed
Cream or milk as needed

Instructions

Heat the oven to 350°F and line 2 baking sheets with parchment paper. Get a wire rack handy.
Lightly beat or whisk the egg whites with the sugar until frothy, then fold in the almond flour and a pinch of salt with a soft spatula until just combined.
Put heaping teaspoonfuls of the batter about 2 inches apart on the prepared pans. Bake until they spread and are golden on the bottom and edges, about 15 minutes. Let the macarons cool on the pans for a couple minutes before transferring to wire racks with a spatula.
To make the frosting, use an electric mixer or a fork to cream the butter. Gradually work in the honey, powdered sugar, and salt. You want the frosting to be on the stiff side. If it’s not quite spreadable, add cream or milk, 1 teaspoon at a time, beating well after each addition. (In the unlikely case the frosting is too loose, add more powdered sugar the same way.)
When the cookies are completely cool, smear a little frosting over each top or in between the flat sides of 2 cookies to make a sandwich. The macarons will keep in an airtight container at room temperature for up to 3 days.

— Recipe developed by The Bittman Project for Bob’s Red Mill