What is a French macaron?

A French macaron is a meringue-based confection made with almond flour, egg whites, sugar and food coloring.  Two of the biscuits are filled with chocolate (white, milk or dark) ganache, jam, custard or buttercream fillings to form a pastry.  honey B's macarons employs 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 – they go through a maturation process.  When the meringue is removed from the oven, it quickly becomes hard.  It is the moisture content of the filling that 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.  After all, 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.  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, vanilla beans and rosewater.


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. And, 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.


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


Author: Michelle Naherny

Publisher: honey B's macarons