Description
Lavender Macarons are delightful French cookies filled with a creamy lavender-infused buttercream, perfect for any occasion.
Ingredients
Scale
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams confectioner’s sugar
- 95 grams almond flour
- Gel Food Coloring (optional)
- ¼ cup heavy cream
- 1 tsp dried lavender
- ½ cup butter (softened)
- 2¼ cups confectioner’s sugar
- ½ tsp pure vanilla extract
Instructions
- Line two large baking sheets with parchment paper or Silpat mats.
- Place a small saucepan of water over medium heat.
- Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan, ensuring the bottom doesn’t touch the water.
- Whisk the egg whites and sugar together constantly until the sugar dissolves, about 3 minutes.
- Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
- Sift in the confectioner’s sugar and almond flour using a fine-mesh sieve, discarding large lumps.
- Fold the mixture with a silicone spatula, being careful not to deflate the meringue.
- Add gel food coloring if using, and continue folding until reaching the figure 8 stage.
- Transfer the meringue to a piping bag fitted with a round tip.
- Pipe 1.5” circles on the baking sheet about 2” apart.
- Drop the tray straight down 6-8” off the counter to release air bubbles, repeating 5-6 times.
- Let the macarons rest until they develop a skin, about 25-30 minutes.
- Preheat the oven to 325F while the macarons rest.
- Bake one tray at a time for 14 minutes, turning them halfway through.
- Allow the macarons to cool fully on the tray.
- In a small saucepan over medium heat, add heavy cream and lavender. Once it bubbles, turn off the heat, cover, and steep for 25 minutes.
- Strain the lavender from the cream using a fine-mesh sieve.
- In a stand mixer, beat butter on medium-high speed until fluffy, about 3 minutes.
- Gradually add the lavender-infused cream and confectioner’s sugar, mixing well.
- Add vanilla extract, beat on high speed for 3-4 minutes until fluffy.
- Transfer to a piping bag.
- Pair similar-sized macarons together, pipe icing on one and top with another shell, pressing gently.
- Store in an airtight container in the fridge overnight, and bring to room temperature before serving.
Notes
- Ensure egg whites are at room temperature for best results.
- Macarons can be stored in the refrigerator for up to a week.
- Try experimenting with different flavors by using various extracts in the buttercream.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Lavender Macarons, French Macarons, Dessert Recipe, Lavender Recipe