About our Macarons

What is a French Macaron?

A French macaron is a meringue-based confection created with almond flour, egg whites, sugar and food coloring.  Two of the meringue shells are filled with chocolate (white, milk or dark) ganache, jam, custard or buttercream fillings to form a pastry.  We employ the French meringue method, rather than the Italian method.

What makes a macaron deliciously fabulous?

There are two components to a macaron:  the shells and the filling.

Let’s look at the shells first:  The inner texture of the shell should be filled with meringue.  There should be no void – a hollow shell means that the macaron will crumble when you bite into it (or when it’s shipped to you).  The shells should not be puffy, because the overall texture of the macaron will not be moist.  The ‘pied’, or foot of the shells should not extend beyond the body of the macaron.  If there is a large ruffle as some describe the pied, then the shell is hollow.  And, the feet should not detach from the top of the shell.  These problems lead to a dry, crumbly macaron.  The shells should have a smooth, shiny surface and should not be rough or dull.  If the shells are grainy the almond flour was not ground fine enough.  And recently, we’ve come across macarons being sold by vendors who are not baking the meringue thoroughly, which means a person consuming this, is consuming raw egg white – a salmonella hazard.

Now let’s look at the fillings: The filling to shell ratio should always be 2:1.  An overstuffed macaron means you’re just eating filling and missing the almond meringue.  An under-filled macaron is not good either.  It means you’re missing the flavor component.  Fillings that are comprised of artificial flavors and sweeteners are not delicious, but we’ll let you judge that.

A delicious macaron is not created in one day – each goes through a maturation process.  When the meringue is removed from the oven, it quickly becomes hard.  It is the moisture content of the filling which rehydrates the meringue to create a soft, chewy texture.  Some macarons take upwards of four days to mature.  Only then are they delicious enough to be eaten and shared.

honey B’s macarons are only filled with fresh ingredients

Our shells are meringue-like, smooth and shiny

  honey B’s macarons are perfectly moist – every bite

If it isn’t delicious, you shouldn’t eat it.  We guarantee our macarons.

What are the ingredients used in honey B’s fillings?

Filling ingredients will vary by flavor.  We use only the highest quality ingredients.  Our ingredients may include: almond flour, confectioners sugar, blueberries, white chocolate, heavy cream, dark chocolate, cocoa powder, coconut, sweetened condensed milk, honey, lemons, cream cheese, egg whites and yolks, oranges, pink peppercorns, pistachios, sea salt, brown sugar, butter, white sugar and vanilla beans.  If you have any questions, please ask.

How should I care for my macarons?

Macarons are best served at room temperature.  We recommend keeping them in the fridge for up to five days after receiving them and in the freezer for up to six months in an airtight container.  Please bring them out of the fridge at least 45 minutes prior to serving to allow the flavors to bloom.

Are honey B’s macarons gluten-free and vegetarian friendly?

Our macarons are naturally gluten-free because they are made with almond flour rather than wheat flour.  This includes our chocolate chip cookie dough, cookies & cream, gingerbread, oatmeal raisin, pecan pie, s’more and unicorn. Almonds are actually a tree fruit, not a nut.  All of honey B’s macarons are vegetarian friendly with the exception of maple anise and s’more.

Are honey B’s macarons Kosher?

We were Kosher Certified between 2016 and 2018.  We found the compliance process tedious and therefore chose not to renew in 2019.  We never failed an inspection and continue to use the same processes and ingredients as before.  If you have any questions about our macarons, please do not hesitate to ask.

How many flavors do you create?

We create over 80 macaron flavors.  We do not use artificial flavors, colors, sweeteners or preservatives in our fillings.  If you'd like us to make a custom filling for you, please contact us.

Do you create custom flavors?

We certainly can, just ask.  Once, we created a plum jam for a wedding just because the bride’s maiden name was Plumley!

Food Handling Safety

We strictly adhere to the Colorado Retail Food Establishment Rules and Regulations.  Our health inspection reports may be viewed here.

Still have questions?

If you have any further questions, please do not hesitate to call us at: +1 303 565 6700


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The French Method

A French meringue (sometimes called common meringue), is whipping egg whites with sugar until they reach stiff peaks. The dry ingredients (almond flour and powdered sugar) are then folded into the meringue to form a batter. When learning to make macarons, most people start with this method. It doesn’t require any special equipment, and there’s no chance of burning yourself with boiling sugar syrup. However, the mixing/macaronage process can be tricky since the meringue is delicate and not very stable.

The Italian method

This method uses boiling sugar syrup slowly poured into the egg whites, cooking them as they whip. This results in a more stable meringue, and many bakeries use this method for its consistent results. Although this process does require extra steps, the stable meringue makes the macaronage process less treacherous and you may find you get less air bubbles with this method as well.