Lavender Macarons

Why You’ll Love This Recipe

Lavender Macarons are a delightful combination of floral, sweet, and buttery flavors. The hint of lavender provides a fragrant and refreshing twist to the traditional macaron, making it an exceptional treat for anyone who enjoys floral notes in their desserts. The process of making these macarons can be a bit intricate, but the results are well worth it. When you bite into one, you’ll experience a light, crisp shell and a creamy, lavender-infused filling—an irresistible treat that’s both visually stunning and delicious.

Ingredients

For the macarons:

• 1 1/2 cups powdered sugar

• 1 cup almond flour

• 3 large egg whites (at room temperature)

• 1/4 cup granulated sugar

• 1/2 teaspoon lavender extract (or dried lavender buds, finely ground)

• Purple food coloring (optional)

For the lavender buttercream filling:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tablespoon heavy cream

• 1 teaspoon lavender extract (or 1 tablespoon lavender syrup)

• 1-2 drops purple food coloring (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the macaron shells:

   • Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or a silicone baking mat.

   • In a food processor, pulse together the powdered sugar and almond flour until very fine and smooth. Sift the mixture into a bowl to remove any lumps.

   • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks. Gradually add the granulated sugar while continuing to beat on high speed until stiff peaks form.

   • If using lavender extract or finely ground lavender buds, gently fold it into the egg whites along with the food coloring (if desired).

   • Carefully fold the sifted dry ingredients into the egg whites in batches, being gentle to avoid deflating the meringue. The mixture should flow like lava, smooth but not runny.

2. Pipe the macaron shells:

   • Transfer the macaron batter to a piping bag fitted with a round tip. Pipe 1-inch rounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.

   • Tap the baking sheet on the counter a few times to release any air bubbles from the macaron shells.

3. Let the macarons rest:

   • Allow the piped macaron shells to sit at room temperature for about 30-60 minutes, or until they form a skin. They should be dry to the touch and not stick to your finger when pressed.

4. Bake the macarons:

   • Bake the macarons for 12-15 minutes, or until they have risen and developed a “foot” (the ruffled edge at the bottom). They should not be soft or wobbly.

   • Let the macarons cool completely on the baking sheets before removing them.

5. Prepare the lavender buttercream:

   • In a bowl, beat the softened butter with an electric mixer until creamy and smooth.

   • Gradually add the powdered sugar, heavy cream, and lavender extract (or lavender syrup), mixing until the buttercream is light and fluffy. Add food coloring if desired.

6. Assemble the macarons:

   • Once the macaron shells have cooled completely, flip half of the shells over and pipe a generous amount of lavender buttercream onto the flat side of each one.

   • Gently sandwich the filled shells together, pressing lightly to spread the buttercream evenly.

7. Chill the macarons:

   • For the best flavor and texture, refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving.

Servings and Timing

• Servings: 12-15 macarons

• Prep Time: 30 minutes

• Cook Time: 12-15 minutes

• Rest Time: 30-60 minutes (for the shells)

• Chill Time: 24 hours for flavor development

Variations

• Lavender Lemon Macarons: Add a little lemon zest to the buttercream for a refreshing citrus twist that pairs wonderfully with lavender.

• Lavender Chocolate Macarons: Swap out the lavender buttercream for a rich chocolate ganache or chocolate buttercream for a more decadent flavor combination.

• Flavored Macaron Shells: You can also add a dash of other flavors like vanilla, rose water, or honey to the macaron shells to complement the lavender.

Storage/Reheating

• Storage: Store the macarons in an airtight container in the refrigerator for up to 5 days. They taste even better the next day after they’ve had time to set.

• Freezing: You can freeze macarons by placing them in an airtight container. When ready to eat, let them thaw in the refrigerator for a few hours.

FAQs

1. Can I use fresh lavender instead of lavender extract?

Fresh lavender can be used, but it must be finely ground before adding it to the egg whites. However, lavender extract is more reliable for flavor consistency.

2. Why are my macarons cracking during baking?

Macarons crack when the meringue isn’t stiff enough or the shells haven’t rested long enough. Make sure your egg whites are at stiff peaks, and let the shells sit until they form a skin.

3. Can I make macarons without a piping bag?

While a piping bag is the easiest way to pipe macaron shells, you can also use a Ziploc bag with the tip cut off if you don’t have one. Just be sure to make the circles as uniform as possible.

4. How do I prevent macarons from being too sweet?

To balance the sweetness, use less sugar in the buttercream or reduce the amount of powdered sugar in the shell batter. You can also try adding a pinch of salt to the filling for contrast.

5. Why are my macarons hollow inside?

Hollow macarons are often the result of overmixing or undermixing the macaron batter. Be sure to fold the ingredients until they reach the right consistency—smooth, but not too runny.

6. Can I use gel food coloring for macarons?

Yes, gel food coloring is preferable for macarons because it won’t affect the texture of the batter as much as liquid food coloring.

7. Can I make macaron shells without almond flour?

Unfortunately, almond flour is essential for macarons’ texture, so it’s not easily substituted. You can try making macarons with other nut flours, but the texture may vary.

8. How do I get the “foot” on the macaron?

The “foot” is created when the macaron batter rises during baking. Make sure your batter is the correct consistency (flowing like lava) and that you’ve allowed the shells to rest until they form a skin before baking.

9. Can I use store-bought lavender syrup in place of lavender extract?

Yes, lavender syrup can be used, but be cautious with the quantity, as it may be sweeter than extract. Start with a small amount and adjust to taste.

10. Can I make macarons without a silicone mat or parchment paper?

A silicone mat or parchment paper ensures the macarons don’t stick to the baking sheet. If you don’t have them, make sure to grease the baking sheet lightly, though it’s not ideal.

Conclusion

Lavender Macarons are a delightful and sophisticated treat that combines the delicate floral notes of lavender with the light, airy texture of French macarons. Though they require some patience and technique, the result is worth it: a perfectly balanced, beautiful dessert that’s ideal for special occasions. With their subtle lavender flavor and smooth, creamy filling, these macarons are sure to impress and become a favorite in your baking repertoire.