Lavender Macarons
Lavender Macarons are light, airy, and easier than you realize to make at home. A delicious cookie to enjoy at any time. Perfect for spring celebrations, Mother's day, baby showers, communions, and Baptisms as well.
Servings 24 macarons
Calories
Equipment
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Ingredients
For the Shell
- 90 grams egg whites
- 90 grams granulated white sugar
- 95 grams powdered sugar
- 95 grams almond flour
- violet gel food coloring optional
For the Filling
- ¼ cup heavy cream
- 1 teaspoon dried lavender
- 8 Tablespoons unsalted butter, softened
- 2 ¼ cups confectioners sugar
- ½ teaspoon pure vanilla extract
Instructions
For the Shells
- Line two large baking sheets with parchment paper or silpat mats.
- Place a small saucepan of water over medium heat. In a heatproof medium-size bowl, add the egg whites and granulated sugar and place the bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water.
- Whisk the egg whites and sugar together constantly until the sugar has fully dissolved, about 3 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (if using a Kitchenaid 6-8) until they form stiff peaks.
- Use a fine-mesh sieve to sift in the powdered sugar and almond flour. Discard any large lumps.
- Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
- When all of the dry ingredients have been fully incorporated, if using, add gel food coloring.
- Continue to fold the meringue, smash it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
- Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
- Pipe 1.5-inch circles on the baking sheet about 2-inches apart. Hold the tray 6-8-inches off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
- Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
- While the macarons rest, preheat your oven to 325°F.
- Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
- Allow the macarons to cool fully on the tray.
For the Filling
- Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
- Strain the lavender out of the cream using a fine mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy-- about 3 minutes.
- Add the lavender-infused cream, followed by the powdered sugar gradually. Once all of the powdered sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed and beat for 3-4 minutes, or until the buttercream becomes light and fluffy. Transfer to a piping bag until ready to use.
Assembly
- Place the macarons in similar-sized pairs. Pipe small dollops of icing onto one of the shells and place another shell on top. Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
- Transfer the filled macarons to an airtight container and place them in the fridge overnight. Bring to room temperature before serving.
Notes
Note: I used ¼ teaspoon of Wilton Purple gel food coloring.