Description
Delicate lavender-infused macarons with a creamy filling, perfect for elevating your baking skills.
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 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 until they form stiff peaks.
- Sift in the confectioner’s sugar and almond flour using a fine-mesh sieve and discard any large lumps.
- Fold the mixture with a silicone spatula, ensuring not to deflate the meringue.
- If using, add gel food coloring and continue to fold until the meringue reaches the figure 8 stage.
- Test the meringue by drawing a figure 8 with it; if it breaks, fold a few more times.
- Transfer to a piping bag fitted with a round tip.
- Pipe 1.5” circles on the baking sheet about 2” apart.
- Hold the tray 6-8” off the counter and drop it straight down 5-6 times to release air bubbles.
- Let the macarons rest until they develop a skin (about 25-30 minutes).
- Preheat your oven to 325°F while the macarons rest.
- Bake the macarons one tray at a time for 14 minutes, turning halfway through baking.
- Allow to cool fully on the tray.
- For the filling, heat heavy cream and lavender in a saucepan over medium heat, cover, and allow to steep for 25 minutes.
- Strain the lavender from the cream using a fine-mesh sieve.
- In a stand mixer, beat the butter on medium-high speed until light and fluffy, about 3 minutes.
- Add the lavender-infused cream and confectioner’s sugar gradually.
- Once incorporated, add vanilla extract and beat on high speed for 3-4 minutes until light and fluffy.
- Transfer filling to a piping bag.
- Assemble macarons by pairing similar-sized shells and piping small dollops of filling onto one shell, then top with another shell.
- Transfer filled macarons to an airtight container and refrigerate overnight.
- Bring to room temperature before serving.
Notes
- Ensure to use aged egg whites for optimal results.
- Let macarons sit before baking to help form a skin.
- Over-mixing or under-mixing the batter can affect the final product.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg