Macarons (Lavender + Lemon)
I had lavender macarons for the first time in October of 2022, and I was mindblown by how delicious they were. I've always been a big fan of lavender, but this really took it to another level. I came nowhere close to replicating that lavender macaron (I still have much to learn / improve on with my macaron technique), but the flavors were incredible. I'll definitely continue making these again in the future.
Active Time: 2 hr
Total Time: 3 hr
Ingredients
Macaron shells:
> egg whites (100g, or about 3)
> granulated sugar (50g)
> almond flour (100g)
> powdered sugar (200g)
> salt (5g)
> lavender extract (1/2 tsp)
> purple food coloring / gel (or red + blue food coloring)
Buttercream:
> butter (1 stick)
> powdered sugar (120g)
> milk / heavy cream (~1 tsp)
> honey (1 tsp)
> lemon juice (1/2 tsp)
> lemon zest (1/3 lemon)
> salt (small pinch)
Instructions
Macaron shells:
1. In a large bowl, mix together the powdered sugar, almond flour, and salt.
2. In a stand mixer with the whisk attachment (or in a large bowl with a hand mixer), beat the egg whites until soft peaks form. Gradually add the granulated sugar, and continue to beat the egg whites until hard peaks form.
3. Add the lavender extract and purple food coloring, and mix until fully incorporated.
4. Sift the almond flour mixture into the egg whites. Gently fold using a spatula. Continue to fold until there aren't any lumps of flour, and until the batter falls into ribbons and you can make a "figure 8" with the batter.
5. Transfer the macaron batter into a piping bag with a large round tip.
6. Pipe the macaron shells onto parchment paper or silicone mats, roughly 1.5 inches wide each.
7. Tap the baking sheet on a counter ~5 times to release any air bubbles.
8. Let sit at room temperature for 30-60m, or until the surface is dry to the touch.
9. Bake the macarons for about ~17m at 300F, until the feet are well-risen and the macarons no longer stick to the parchment paper.
10. Let cool for a few minutes, then transfer the macarons to a wire rack to let cool completely.
Buttercream:
1. Add butter to a large bowl. Using a hand mixer, whip until creamy.
2. Add the powdered sugar, milk / heavy cream, honey, lemon juice, lemon zest, and salt. Mix on low speed until fully incorporated, and continue to whip for another minute or two.
3. Transfer the buttercream to a piping bag with a small round tip.
Putting it all together:
1. Find two macaron shells of roughly the same shape / size to pair together.
2. Take one shell, pipe a thin layer of buttercream over the entire shell, and press down the upper shell, taking care not to squeeze out the buttercream.
3. Optionally garnish with some culinary lavender or additional lemon zest. Enjoy!
Notes/Tips:
> Please adjust the amount of lavender to taste, and depending on how strong your lavender ingredient is. I suggest using lavender extract; I personally prefer a stronger lavender flavor, so I used 1/2 tsp. I would not suggest using lavender sugar in place of the granulated sugar in the meringue -- it messes with the meringue.
> Adjust the purple food coloring based on the strength of the food coloring / gel and what color you're going for. I prefer more of a pastel purple. In the picture above, I only added ~3 drops of red / blue gel and the color mostly faded. I'll use ~5 drops of red + blue gel next ime
> As usual with baking, make sure that all of your ingredients are ROOM TEMPERATURE before you start, particularly the butter (otherwise, making the buttercream is going to be very painful). The eggs will also whip up better if they're at room temperature.
> Honestly, one of the hardest steps for me when making macarons by myself is transfering the macaron batter into the piping bag. I discovered a mini-hack for this -- prop up the piping bag in a vase or some other tall container, open it up using your hands to the best of your ability, let it sit there, and pour the batter directly into the bag.
> Most recipes will call for baking at ~17m at 300F, but in my experience, I've often needed to bake them for slightly longer, particularly if you're using a large tray. If they're still sticking, they'll need a few more minutes. Don't hesitate to pop them back into the oven.