Ingredients

• 1 3/4 cups + 2 1/2 Tbsp Almond Flour 212 grams
• 1 3/4 cup + 1 Tbsp + 2 tsp Powdered Sugar 212 grams
• 1/4 cup + 1 1/2 Tbsp Egg Whites 82 grams
• 1/4 cup + 2 Tbsp Egg Whites 90 grams
• 1 cup + 3 Tbsp Granulated Sugar plus a pinch for egg whites (236 grams)
• 2/3 cup Water 158 grams
• 1 Tbsp finely ground Chamomile plus more for decorating

• 1/3 cup Honey
• 1/2 cup Unsalted Butter room temperature
• 3 cups Powdered Sugar
• 1/4 tsp Salt
• 1/4 tsp Vanilla Extract
• 2-2 1/2 Tbsp Heavy Cream room temperature

Instructions

1. In a food processor, mix together the almond flour and powdered sugar. Pulse until combined and the almond flour is a bit more ground.
2. Sift the mixture through a fine mesh sieve into a large bowl. Create a well in the almond flour mixture and add the 1/4 cup plus 1 1/2 tablespoons (82 grams) egg whites. Mix until combined, forming a thick, sticky dough. Set aside.
3. Add the 1/4 cup plus 2 tablespoons (90 grams) egg whites into a clean, dry mixing bowl. Add a pinch of sugar.
4. In a small saucepan, add the granulated sugar, water and chamomile. Stir well over medium heat. Once the sugar is dissolved, allow to come to a boil, occasionally scraping the sides and bottom of the pan and cleaning the sides of the saucepan with a wet pastry brush to remove and crystals. Cook the sugar until it reaches 248°F (120°C). Keep an eye on the temperature. Once the temperature reaches about 200°F, start beating the egg whites with a whisk attachment.
5. Continue to beat the egg whites until soft peaks form. If the soft peaks form before the sugar reaches its final temperature of 248°F, mix on low.
6. Once the sugar reaches 248°F, immediately remove from heat. Give it once last stir to mix up the chamomile. Turn up the speed on the egg whites to medium-high and slowly drizzle in the sugar between the bowl and the whisk. Continue to beat until stiff, glossy peaks form.
7. Slowly begin adding the glossy egg whites to the bowl with the almond flour mixture. Mix in a couple of spoonfuls at a time until the mixture forms ribbons when you lift your spatula up from the batter. The ribbons should slowly spread out like lava and take several seconds to incorporate. If the ribbons just pile up and don’t mix in, keep mixing and adding a bit more of the beaten egg whites. If the ribbon incorporates within just a couple of seconds, it is overbeaten and will likely crack and become misshapen when baked. Try not to overbeat. You may not need all of the beaten egg whites.
8. Fit a piping bag with a round piping tip and fill with the macaron batter. Pipe even rounds onto your silicone baking mat or parchment paper lined baking sheets. Tap the baking sheets on a table a few times to remove any bubbles. Go back with a toothpick to pop any other bubbles you may find. Sprinkle dried chamomile on a corner of the macarons.
9. Leave the macaron shells to dry out as you preheat the oven to 350°F. Bake for 8-10 minutes, turning halfway through. Allow to cool completely before removing the shells from the baking sheets.
10. Make the buttercream. In a small skillet, add the honey and heat on medium high until the honey turns dark in color and smells nutty, even slightly burnt. Turn off the heat.
11. While the honey is cooking, beat the butter until smooth. Add the powdered sugar half a cup at a time, mixing well between each addition. Add the salt and the vanilla extract.
12. Take 2 tablespoons of the caramelized honey and drizzle the honey into the buttercream, while the buttercream is beating on low.
13. Mix the heavy cream into the remaining honey until it is fully incorporated. Slowly drizzle the honey in while the buttercream is being mixed on low. Taste frequently until you reach the desired intensity of flavor. Keep in mind the flavors will become more prominent as the macarons age. Once you've added the honey, beat on high for about a minute, then chill for about 5 minutes.
14. Fit a piping bag with a round tip and fill with the buttercream. Top half the macarons with the buttercream, and top with the remaining macaron shells.