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Make Your Own Lavender Macarons
Ingredients
For the macarons: (Makes 20 macarons)
- 1 cup confectioners sugar
- 1 tbsp dried lavender buds
- ¾ cup almond meal
- 2 egg whites
- 3 tbsp sugar
- Purple food coloring
For the honey buttercream: (Makes filling for 20 macarons)
- 1/2 cup butter (1 stick)
- 1 cup confectioner’s sugar
- 2 tbsp natural honey
Directions
- 1. Preheat your oven to 150°C degrees. Line two baking sheets with parchment paper.
- 2. Blend confectioners sugar, lavender, and almond meal in a food processor until fine, then whisk everything into a large bowl.
- 3. Add egg whites and sugar into the bowl of a stand mixer and mix for 3 minutes on level 4.
- 4. Then, increase the power up to level 7 and whisk for an additional 3 minutes.
- 5. Increase the power up to 8 and whisk for an additional minute or until mixture is stiff meringue.
- 6. Add food coloring and whisk at 8 speed for an additional minute. Knock the meringue that’s trapped in the whisk back into the bowl
- 7. Next, add the almond meal mixture into the bowl all at once.
- 8. Use a folding motion to incorporate the dry ingredients and a rubbing motion, to deflate the meringue against the side of the bowl.
- 9. Fold mixture about 35 times, to deflate the egg whites.
- 10. Fill a pastry bag with the batter. You can use a pastry bag with just a coupler, or with a tip. Pipe your shells onto the parchment-paper lined baking tray, a little more than 1 inch in diameter, spacing them about 1 inch apart.
- 11. When you’re done piping, pick up the pan and bang it against your counter to remove any trapped air bubbles.
- 12. Slide the pans into the oven and bake for about 15 minutes, at which point the shells should be able to be cleanly picked off the parchment paper.
- 13. As shells cool, prepare the filling. In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes.
- 14. Slowly add the confectioner’s sugar, and whisk. Then add the honey and whisk for one minute.
- 15. Once shells are cool fill your macarons with the honey buttercream using a pastry bag or spoon.