Ingredients
Equipment
Method
- Prepare the baking sheets: Line two baking sheets with parchment paper or silicone macaron mats. Fit a piping bag with a round piping tip.
- Sift the dry ingredients: Sift the almond flour and powdered sugar together, preferably twice. Stir in the dried culinary lavender.
- Whip the egg whites: Place the egg whites in a clean, grease-free mixing bowl. Whip until foamy, then gradually add the granulated sugar. Continue beating until a glossy, stable meringue with stiff peaks forms.
- Add flavor and color: Mix in the vanilla extract and a small amount of lavender gel food coloring.
- Make the macaron batter: Add the dry ingredients to the meringue in portions, gently folding after each addition. Continue folding until the batter becomes smooth and flows slowly from the spatula in a continuous ribbon.
- Pipe the shells: Transfer the batter to the piping bag. Pipe evenly sized rounds onto the prepared baking sheets, leaving space between each one.
- Remove air bubbles: Gently tap each baking sheet against the counter several times. Use a toothpick to pop any visible air bubbles.
- Rest the shells: Leave the piped macarons at room temperature until the surface becomes dry to the touch, usually about 20–60 minutes depending on humidity.
- Bake: Preheat the oven to approximately 150°C (300°F). Bake for 12–16 minutes, adjusting the time according to your oven and macaron size.
- Cool: Allow the shells to cool completely on the baking sheets before carefully removing them.
- Prepare the buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and culinary lavender. Add the cream or milk gradually until the buttercream becomes smooth and pipeable. Add lavender gel coloring if desired.
- Fill the macarons: Transfer the buttercream to a piping bag. Pipe a small mound onto the flat side of one shell, then gently sandwich it with a matching shell.
- Mature the macarons: Place the filled macarons in an airtight container and refrigerate for 12–24 hours. Bring them to room temperature for about 15–30 minutes before serving for the best texture and flavor.
Notes
Use culinary-grade lavender only. Lavender intended for cooking is preferable to ornamental lavender.
Lavender has a strong flavor, so avoid using too much. The finished macarons should have a delicate floral taste rather than an overpowering perfume-like flavor.
Weigh ingredients with a kitchen scale for the most consistent results.
Make sure the mixing bowl and beaters are completely free of grease before whipping the egg whites.
The macaron batter should flow slowly and smoothly from the spatula. Overmixing can make the batter too thin, while undermixing can leave the shells peaked and uneven.
Resting time varies with humidity. The shells are ready for baking when they feel dry to the touch.
For the best texture, allow the assembled macarons to mature in the refrigerator for 12–24 hours before serving.
Store filled macarons in an airtight container in the refrigerator for several days and allow them to come to room temperature before serving.
For variations, try pairing lavender with lemon, honey, white chocolate, raspberry, blueberry, or vanilla.
Lavender has a strong flavor, so avoid using too much. The finished macarons should have a delicate floral taste rather than an overpowering perfume-like flavor.
Weigh ingredients with a kitchen scale for the most consistent results.
Make sure the mixing bowl and beaters are completely free of grease before whipping the egg whites.
The macaron batter should flow slowly and smoothly from the spatula. Overmixing can make the batter too thin, while undermixing can leave the shells peaked and uneven.
Resting time varies with humidity. The shells are ready for baking when they feel dry to the touch.
For the best texture, allow the assembled macarons to mature in the refrigerator for 12–24 hours before serving.
Store filled macarons in an airtight container in the refrigerator for several days and allow them to come to room temperature before serving.
For variations, try pairing lavender with lemon, honey, white chocolate, raspberry, blueberry, or vanilla.