These macarons were just something I was making because I was craving some tea. So I did a honey, bee pollen, and black tea French buttercream to fill them! Surprisingly, these ones actually came out quite nicely, and I was happy with almost every single shell, which is very rare for me! I really just wanted these to be the perfect way to have your tea and drink it too, so to speak.

For the macarons:
3/4 cups almond flour
1 cup confectioner’s sugar
2 egg whites
1/4 cup granulated sugar

Sift the almond flour with confectioner’s sugar. Whip egg whites with the sugar to stiff peaks. Fold in your almond flour mixture about 20 to 30 times, or until the mixture flows in a thick stream. Pipe the mixture in 1 1/2 inch rounds, keeping them 3 inches apart, on a parchment-lined sheet tray. Tap the tray and let these sit for an hour in a dry room. Bake at 300 degrees F for 14 minutes, rotating the tray halfway through. Cool before filling with the buttercream.

For the French buttercream:
2 egg yolks
1/4 cup honey
2 tablespoons black tea powder
2 tablespoons bee pollen
A pinch of salt
2 sticks unsalted butter

Heat up the honey with the black tea powder, bee pollen, and salt. Whisk into your egg yolks and then whisk in your butter, combining to form a buttercream. Pipe a small dot on the flat side of your shells and sandwich together.