Line 2 baking sheets with a silicone mat.

Place a medium-sized round piping tip in a large piping bag and secure it.

Weigh and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk to blend.

In a large mixing bowl, combine egg whites, granulated sugar, and cream of tartar. Beat on medium low for 2 minutes, then increase to medium speed and beat for 2 more minutes.

Add pink gel food coloring and beat on medium high for 3 more minutes until peaks are stiff.

Fold half of the almond flour/confectioner’s sugar mixture into the meringue for 15 folds. Then fold in the remaining mixture for approximately 30 more folds until incorporated.

Pour the batter into the prepared piping bag and pipe onto the baking sheets using templates, releasing pressure to form macarons.

Bang the trays on the counter to remove air bubbles and let the shells dry until they form a skin.

Preheat the oven to 300 degrees. Once shells are dry, bake for 18 minutes.

Check shell firmness by gently pressing them; if they move, bake for an additional 1-2 minutes until firm.

Allow shells to cool completely and remove from the silicone mat.

For the buttercream, beat the butter, honey, and rose water until fluffy, then add confectioners sugar and salt, mixing until fluffy.

If necessary, chill the buttercream to firm it, then add heavy cream and mix.

For the royal icing, whisk powdered sugar and meringue powder, combine with water and rose water, and whip until medium/soft peaks form.

Match each macaron shell with a partner, pipe buttercream on one shell, add honey, sprinkle fleur de sel, and sandwich with the partner shell.

Drizzle rose royal icing on top and add decorations while icing is wet.

Store in an airtight container for 24 hours to develop flavors, serving at room temperature.